Flanche
- Level:
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Difficult
The entertain –me youngsters A Sunday afternoon or a teenage birthday party. The concept was born from choosing two products that are associated with the younger generations, such as popcorn and sweets, and combining them with chocolate and a touch of caramel to create a very different and unique experience. The hedonist The tea time in a salon de thé in the center of Paris. The idea is to start from a classic and gourmand association in patisserie (milk chocolate, hazelnut and raspberries) but take it a bit further in terms of taste, texture and presentation. The explorer A fondue and a planchet of artisan charcuterie served at a table with friends. The entertain –me youngsters The concept was born from choosing two products that are associated with the younger generations, such as popcorn and sweets, and combining them with chocolate and a touch of caramel to create a very different and unique experience. The idea is to use different products widely consumed in Switzerland, such as cheese, bacon as well as chocolate to create a unique experience with the association of sweet and salty.
The entertain –me youngsters
Used products: The entertain –me youngsters
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1000 gcake flour
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500 gfresh butter, diced
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250 gconfectioner's sugar
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120 geggs
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10 gsalt
Preparation: The entertain –me youngsters
Sablé
Mix the flour with the confectioners’ sugar, salt and diced butter to a sandy texture.
Beat in the eggs
Mix just until the dough comes together, roll out the cover in silicone wrap and reserve in the refrigerator for a few hours.
Laminate the dough to a thickness of 2mm and cut.
Bake in the oven 8 min at 170ºC
Used products: The entertain –me youngsters
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25 gsparkling sugar
Preparation: The entertain –me youngsters
Zephyr caramel 35% and sparkling sugar croustillant
Mix the Pailleté Feuilletine Cacao Barry and sparkling sugar with the Pure paste 100% hazelnut, Praliné 50% hazelnuts and then add melted chocolate.
Roll out into a thickness of 2.5 mm. Reserve in the refrigerator and cut.
Used products: The entertain –me youngsters
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300 gHeavy cream 35% fat
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8 gsugar
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4 gpectin X58
Preparation: The entertain –me youngsters
Lactee caramel 31% cremeux
Boil the cream with the sugar and pectin x58.
Pour over the chocolate and emulsify.
Set aside until ready to use.
Used products: The entertain –me youngsters
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100 gPopcorn DICI FOOD
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50 gsugar
Preparation: The entertain –me youngsters
Caramelized popcorn
Place the popcorn in a glass bowl with 2 tablespoons of water. Cover and cook in the microwave for 2 minutes at the maximum power.
Make a caramel, pour onto a silicone mat and leave to cool.
Make a powder with the caramel, sprinkle it on the popcorn and put it in the oven for a few minutes at 180ºC, until the sugar melts.
Sprinkle with Mycryo and reserve.
Used products: The entertain –me youngsters
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300 gcake flour
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6 gsalt
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175 gwater
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250 gfresh butter
Preparation: The entertain –me youngsters
Cocoa puff pastry
Mix all the ingredients except the butter in a dough mixer at low power for 2 min. Let stand in the refrigerator for 1h.
Add the butter by making two double folds. Leave to stand overnight in the refrigerator.
Make 2 more double folds and leave to stand for at least 3 hours.
Make two more double folds. Laminate and cut.
Bake in the oven for 20 minutes at 180ºC. Reserve.
The hedonist
Used products: The hedonist
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1000 gcake flour
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500 gfresh butter, diced
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250 gconfectioner's sugar
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120 geggs
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10 gsalt
Preparation: The hedonist
Sable
Mix the flour with the confectioners’ sugar, salt and diced butter to a sandy texture.
Beat in the eggs
Mix just until the dough comes together, roll out cover in silicone wrap and reserve in the refrigerator for few hours.
Laminate the dough to a thickness of 2mm and cut.
Bake in the oven 8 min at 170ºC
Used products: The hedonist
Preparation: The hedonist
Hazelnut praline croustillant
Mix the Pailleté Feuilletine Cacao Barry with the Pure paste 100% hazelnut and melted chocolate.
Roll out into a thickness of 2.5 mm. Reserve in the refrigerator and cut.
Used products: The hedonist
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300 gHeavy cream 35% fat
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8 gsugar
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4 gpectin X58
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10 gHazelnut oil from Moulin de Sévery
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20 gRaspberries vinegar from Moulin de Sévery
Preparation: The hedonist
Ghana 40%, hazelnuts and raspberries vinegar crémeux
Boil the cream with the sugar and pectin x58.
Pour over the chocolate, Pure paste 100% hazelnut and hazelnuts oil and emulsify. Add the vinegar once it has cooled down
Set aside until ready to use.
Used products: The hedonist
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300 gcake flour
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6 gsalt
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175 gwater
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250 gfresh butter
Preparation: The hedonist
Cocoa puff pastry
Mix all the ingredients except the butter in a dough mixer at low power for 2 min. Let stand in the refrigerator for 1h.
Add the butter by making two double folds. Leave to stand overnight in the refrigerator.
Make 2 more double folds and leave to stand for at least 3 hours.
Make two more double folds. Laminate and cut.
Bake in the oven for 20 minutes at 180ºC. Reserve.
The explorer
Used products: The explorer
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1000 gcake flour
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200 gGrated Gruéye cheese
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500 gfresh butter, diced
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250 gconfectioner's sugar
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120 geggs
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10 gsalt
Preparation: The explorer
Gruyere sable
Mix the flour with the grated Gruéye cheese, confectioners’ sugar, salt and diced butter to a sandy texture.
Beat in the eggs
Mix just until the dough comes together, roll out cover in silicone wrap and reserve in the refrigerator for few hours.
Laminate the dough to a thickness of 2mm and cut.
Bake in the oven 8 min at 170ºC
Used products: The explorer
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300 gHeavy cream 35% fat
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8 gsugar
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4 gpectin X58
Preparation: The explorer
Ghana 40%, bacon and gruyere cheese crémeux
Boil the cream with the sugar and pectin x58.
Pour over the chocolate, cheese and bacon and emulsify.
Set aside until ready to use.
Used products: The explorer
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300 gcake flour
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6 gsalt
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175 gwater
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250 gfresh butter
Preparation: The explorer
Cocoa puff pastry
Mix all the ingredients except the butter in a dough mixer at low power for 2 min. Let stand in the refrigerator for 1h.
Add the butter by making two double folds. Leave to stand overnight in the refrigerator.
Make 2 more double folds and leave to stand for at least 3 hours.
Make two more double folds. Laminate and cut.
Bake in the oven for 20 minutes at 180ºC. Reserve.
Assembly and finishing
Place the croustillant on the sablé, pipe the chocolate crémeux on top.
Next, coat with the previously pre-crystallized coverture.
Stick pieces of puff pastry and add the toppings before the topping crystallizes.
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