Roche Piriou / A Trip to Brittany / the Angelic

Roche Piriou / A Trip to Brittany / the Angelic

Level:
Difficult
Roche Piriou In the dessert for the elderly, I chose comforting and well known flavours. It’s a concentration of the products that I love. To fit the audience, I reduced the sugar and fat as much as was possible without altering the taste and pleasure of the treat.   A Trip to Brittany For explorers I chose products from my region, knowing that my region is one of sea explorers.Buckwheat, apple sweet clover are grown close to my home by passionate farmers who care about their products and protect the environments   The Angelic For this hedonist dessert, I chose a gourmet ingredient with the french Hazelnut. The Creamy hazelnut heart brings back childhood memories, with the thick bread slice and the hazelnut cocoa spread on top of it. And for the candy lovers, the fruit paste will enchant everyone.

Roche Piriou

Used products: Roche Piriou

  • 1.1 oz
    chickpea juice
  • 1.1 oz
    icing sugar
  • 0.5 oz
    French wheat flour type T65
  • 0.1 oz
    DCP-22GT-BY
  • 0.3 oz
    churned butter 82% fat

Preparation: Roche Piriou

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

Used products: Roche Piriou

Preparation: Roche Piriou

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.

Used products: Roche Piriou

  • 0.8 oz
    glucose
  • 0.8 oz
    Cassonade
  • 0.6 oz
    churned butter 82% fat
  • 0.8 oz
    puffed rice

Preparation: Roche Piriou

Puffed rice nougatine

 

Heat up Glucose, add the cassonade and butter.

Cook then add the puffed rice.

Used products: Roche Piriou

  • 7.1 oz
    Victoria pineapple
  • 9.5 oz
    exotic purée
  • 1 piece(s)
    Tahiti vanilla beans
  • 15.4 gr
    Pectin NH 325
  • 0.2 oz
    sugar

Preparation: Roche Piriou

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.

A Trip to Brittany

Used products: A Trip to Brittany

  • 1.8 oz
    chickpea juice
  • 1.8 oz
    icing sugar
  • 0.9 oz
    French wheat flour type T65
  • 0.2 oz
    DCP-22GT-BY
  • 0.4 oz
    churned butter 82% fat

Preparation: A Trip to Brittany

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

Used products: A Trip to Brittany

Preparation: A Trip to Brittany

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.

 

Used products: A Trip to Brittany

  • 0.7 oz
    glucose DE 60
  • 0.7 oz
    Cassonade
  • 0.8 oz
    churned butter 82% fat
  • 0.8 oz
    buckwheat

Preparation: A Trip to Brittany

Buckwheat nougatine

 

Heat up the glucose, add the cassonade and butter.

Cook then add the buckwheat.

Used products: A Trip to Brittany

  • 9.6 oz
    apple(s)
  • 2.9 oz
    lemon juice
  • 1.0 oz
    Cider vinegar
  • 4.8 oz
    sugar
  • 4.8 oz
    water

Preparation: A Trip to Brittany

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.

Used products: A Trip to Brittany

  • 1.9 oz
    lemon juice
  • 1.6 oz
    sugar
  • 0.1 oz
    Pectin NH 325
  • 0.2 oz
    sugar

Preparation: A Trip to Brittany

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.

the Angelic

Used products: the Angelic

  • 1.8 oz
    chickpea juice
  • 1.8 oz
    icing sugar
  • 0.9 oz
    French wheat flour type T65
  • 0.2 oz
    DCP-22GT-BY
  • 0.4 oz
    churned butter 82% fat

Preparation: 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

Used products: the Angelic

  • 0.7 oz
    glucose
  • 0.7 oz
    Cassonade
  • 0.5 oz
    churned butter 82% fat
  • 0.7 oz
    puffed rice
  • 0.4 oz
    Hazelnuts

Preparation: the Angelic

Puffed rice and hazelnut nougatine

 

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

Cook then add the puffed rice and hazelnuts.

Used products: the Angelic

Preparation: the Angelic

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.

Used products: the Angelic

  • 0.4 oz
    Buckwheat flour
  • 0.2 oz
    churned butter 82% fat
  • 0.2 oz
    sugar
  • 0.1 oz
    Egg yolk
  • 3.9 gr
    baking powder

Preparation: the Angelic

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.

Used products: the Angelic

  • 3.0 oz
    French Hazelnut praliné 70%
  • 0.9 oz
    buckwheat sablé

Preparation: the Angelic

Creamy hazelnut praliné heart with biscuit

 

Crumble the sablé then mix with the praliné.

Used products: the Angelic

  • 10.0 oz
    lemon juice
  • 0.4 oz
    Pectin NH 325
  • 1.6 oz
    sugar
  • 2.3 oz
    sugar

Preparation: the Angelic

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.

Used products: the Angelic

  • 1.9 oz
    lemon juice
  • 1.6 oz
    sugar
  • 0.1 oz
    Pectin NH 325
  • 0.2 oz
    sugar

Preparation: the Angelic

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.