Roche Piriou / A Trip to Brittany / the Angelic

Cocoa Gaufrette

Mix the chickpea juice.

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

Add the melted butter and spread into the wanted shape and size.

Bake for 10 minutes at 180°C

Chocolate Crémeux, Vanilla from Tahiti

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

Cook at 82°C and leave aside.

Add the Gelatin mass.

Pour on Mexique 66% Chocolate and Elysée 36% Chocolate then mix.

Cling film and cool down quickly.

Puffed rice nougatine

Heat up Glucose, add the cassonade and butter.

Cook then add the puffed rice.

Poached pineapple

Cook the pineapple in exotic purée and vanilla for 10 minutes, then drain.

Use the cooking juice, and cook it again with the pectin and sugar.

Mix it with the pineapple.

Assembly and finishing

Put the coca gaufrette layer, then the puffed rice nougatine. Place the chocolate round decor (cerclage) around the biscuit then pipe the crémeux inside, smooth the top, then add the pineapple bits and decoration.

Cocoa Gaufrette

Mix the chickpea juice.

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

Add the melted butter and spread into the wanted shape and size.

Bake for 10 minutes at 180°C

Chocolate crémeux infused with sweet clover

Infuse sweet clover in the mix of cream and milk for 10 minutes.

Then heat the infusion, pour some of it on the mix of whisked yolks and invert sugar (whitened).

Cook at 82°C.

Leave aside.

Add the gelatin mass (melted)

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

Cling film and cool down quickly.

Buckwheat nougatine

Heat up the glucose, add the cassonade and butter.

Cook then add the buckwheat.

Apple pickles

Boil up the mix of all ingredients, then pour on the diced apples.

Cling film and leave to marinate for 30 minutes.

Filter and Drain the apples.

Lemon jelly

Heat up the juice at 40°C. Add the mix of pectin and sugar/ Boil and add the remaining sugar.

Cook for 1 minutes.

Cool down then mix with the apple pickles

Assembly and finishing 

Put the coca gaufrette layer, then the buckwheat nougatine. Place the chocolate round decor (cerclage) around the biscuit then pipe the crémeux inside, smooth the top, then add the apple pickles  and decoration.

Cocoa Gaufrette

Mix the chickpea juice.

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

Add the melted butter and spread into the wanted shape and size.

Bake for 10 minutes at 180°C

Puffed rice and hazelnut nougatine

Heat up the glucose, then add Cassonade and the butter.

Cook then add the puffed rice and hazelnuts.

Praliné crémeux

Heat up the cream and milk.

Pour part of it on the mix of whisked yolks and invert sugar (whitened).

Cook at 82°C and leave aside.

Add the melted gelatin mass.

Pour on the mix of  Elysée 36% Chocolate, Alto el Sol 65% Chocolate and the hazelnut praliné, mix.

Cling film and  cool down quickly.

Buckwheat sablé

Mix the butter and sugar, then add the yolks.

Add the mix of flour and baking powder.

Spread in a frame and bake for 14 minutes at 180°C.

Creamy hazelnut praliné heart with biscuit

Crumble the sablé then mix with the praliné.

Lemon fruit paste

Heat up the juice at 40°C, add the mix of sugar and pectin.

Boil up then add the sugar.

Cook at 118°C.

Lemon Jelly

Heat up the juice at 40°C, add the mix of sugar and pectin.

Boil up then add the sugar.

Boil for 2 minutes.

Assembly and finishing 

Put the coca gaufrette layer, then the puffed rice and hazelnut nougatine. Place the chocolate round decor (cerclage) around the biscuit then pipe the crémeux leaving the middle empty. Pipe the creamy praliné heart in the middle,  and smooth. Place on top the mix of lemon fruit paste  and decoration.