Childhood Memory

Childhood Memory

Level:
Difficult
Topic: I chose to create my pâtisserie around the pillars of breton gastronomy: Sablé breton, apple and buttermilk. Flavors: Crumbly biscuit made with sablé breton and cocoa gaufrette, Chocolate cremeux infused with wild summer fennel, Apple mix  marinated in wild dune fennel, Whipped ganache  with farmer’s buttermilk, Apple coulis with wild dune fennel. I looked towards my childhood to create this pâtisserie, which has very little added sugar, and is made low fat with seasonal and healthy fruits sourced with local passionate farmers. I am the grandson of bakers from the center of Brittany (nobody ever made a Lorient cake as good as my grandmother’s). My parents were farmers. I spent my childhood on a farm around cows and fields. The smell of freshly cut hay in summer, the taste of dark wheat crêpes soaked in buttermilk, the memory of sablé breton that we eat with a warm coffee, all those are printed in my senses. As a child, my food was only sourced from the farm: butter, vegetables, apples from the orchard. All local. Brittany is a region full of products and producers, and farmers turn more and more toward organic growing. Everything is just here to pick up, such as the wild fennel that I pick up on the wild sand dunes.

Cocoa Gaufrette

Used products: Cocoa Gaufrette

  • 31 g
    chickpea juice
  • 31 g
    icing sugar
  • 15 g
    flour T65
  • 3 g
    DCP-22GT-BY
  • 8 g
    churned butter 82% fat

Preparation: Cocoa Gaufrette

Mix the chickpea juice.

Add the icing sugar, flour and Plein Arôme 100% cocoa powder.

Add melted butter and spread in the wanted shape.

Bake for 10 minutes at 180°C

Whipped Buttermilk Ganache

Used products: Whipped Buttermilk Ganache

Preparation: Whipped Buttermilk Ganache

Melt the gelatin mass with cream butter and invert sugar.

pour on Zephyr 34% Chocolate and Cocoa Butter.

Add the buttermilk.

Apple and fennel coulis

Used products: Apple and fennel coulis

  • 81 g
    apple concentrate
  • 2 g
    wild dune fennel

Preparation: Apple and fennel coulis

Mince the fennel and mix with the apple concentrate.

Apple Mix

Used products: Apple Mix

  • 70 g
    apple jelly
  • 70 g
    apple concentrate
  • 140 g
    apple pickles
  • 2 g
    wild dune fennel

Preparation: Apple Mix

Mix the apple concentrate and the jelly.

Add the pickles and minced fennel.

Apple Pickles

Used products: Apple Pickles

  • 70 g
    water
  • 70 g
    sugar
  • 28 g
    Cider vinegar
  • 41 g
    lemon juice
  • 4 piece(s)
    lime
  • 0.75 g
    wild dune fennel
  • 140 g
    apple(s)

Preparation: Apple Pickles

Boil all ingredients and pour on the diced apples.

Cling film and leave to marinate for 30 minutes.

Filter and leave to drain.

Apple Jelly

Used products: Apple Jelly

  • 57 g
    apple juice
  • 10 g
    lemon juice
  • 8 g
    sugar
  • 1 g
    325NH pectin

Preparation: Apple Jelly

Centrifuge the apple to get the juice.

Heat the juices (apple & lemon)

At 60°C, add the mix of sugar and pectin.

Cook for a minimum of 2 minutes.

Cling film and cool down quickly.

Hay chocolate crémeux

Used products: Hay chocolate crémeux

Preparation: Hay chocolate crémeux

Heat up the infusion and pour part of it on the whisked yolks and inverted sugar (whitened).

Cook at 82°C and leave aside.

Add the melted gelatin mass.

Pour on Or noir Arouez 67.1% and Elysée 36% then mix.

Cling film and cool down quickly.

Hay infusion

Used products: Hay infusion

  • 202 g
    whole milk
  • 202 g
    35% cream
  • 36 g
    summer hay

Preparation: Hay infusion

Pour the hay in the mix of milk and cream at 80°C.

Leave covered to brew for 5 minutes out of heat.

Strain and weigh immediately.

Crumbly sablé

Used products: Crumbly sablé

Preparation: Crumbly sablé

Crumble the sablé breton and gaufrette.

Pour the mix Elysée 36% and Cocoa butter on the crumble.

Spread in appropriate shape and place in the fridge.

Sablé Breton

Used products: Sablé Breton

  • 16 g
    yolk
  • 32 g
    sugar
  • 45 g
    flour T65
  • 1 g
    baking powder
  • 0.35 g
    Sea salt
  • 32 g
    82% butter
  • 2 g
    vanilla extract

Preparation: Sablé Breton

Mix butter and sugar, then add yolks.

Add the mix: flour and baking powder.

Spread in a frame and bake for 15 minutes at 180°C.

Assembly and finishing

Put first the crumbly sablé and the chocolate round decor (cerclage).

Pipe the crémeux on top. Add in the middle the mix of apple and wild dune fennel.

Place a chocolate disc on top and pipe the whipped buttermilk ganache.

Dig the ganache with a round spoon and add the apple coulis in it and finish with decorations.