Flanche

Flanche

Level:
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

  • 2.2 lb
    cake flour
  • 1.1 lb
    fresh butter, diced
  • 8.8 oz
    confectioner's sugar
  • 4.2 oz
    eggs
  • 0.4 oz
    salt

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 

 

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

  • 10.6 oz
    Heavy cream 35% fat
  • 0.3 oz
    sugar
  • 0.1 oz
    pectin 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

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

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

  • 2.2 lb
    cake flour
  • 1.1 lb
    fresh butter, diced
  • 8.8 oz
    confectioner's sugar
  • 4.2 oz
    eggs
  • 0.4 oz
    salt

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

 

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

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

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

  • 2.2 lb
    cake flour
  • 7.1 oz
    Grated Gruéye cheese
  • 1.1 lb
    fresh butter, diced
  • 8.8 oz
    confectioner's sugar
  • 4.2 oz
    eggs
  • 0.4 oz
    salt

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

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

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.