Roche Piriou / A Trip to Brittany / the Angelic
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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
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1.1 ozchickpea juice
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1.1 ozicing sugar
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0.5 ozFrench wheat flour type T65
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0.1 ozDCP-22GT-BY
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0.3 ozchurned 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
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6.1 ozcream 35% fat
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6.1 ozWhole milk
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1.4 ozinvert sugar
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1.1 ozgelatin mass
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2.6 ozegg yolks
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1 piece(s)Tahiti vanilla beans
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
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0.8 ozglucose
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0.8 ozCassonade
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0.6 ozchurned butter 82% fat
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0.8 ozpuffed 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
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7.1 ozVictoria pineapple
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9.5 ozexotic purée
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1 piece(s)Tahiti vanilla beans
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15.4 grPectin NH 325
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0.2 ozsugar
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
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1.8 ozchickpea juice
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1.8 ozicing sugar
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0.9 ozFrench wheat flour type T65
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0.2 ozDCP-22GT-BY
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0.4 ozchurned 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
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6.3 ozWhole milk
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6.3 ozcream 35% fat
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1.5 ozsweet clover
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1.4 ozinvert sugar
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1.2 ozgelatin mass
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2.7 ozEgg yolk
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4.0 ozOr noir Arouez 67.1% Cacao Barry
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
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0.7 ozglucose DE 60
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0.7 ozCassonade
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0.8 ozchurned butter 82% fat
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0.8 ozbuckwheat
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
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9.6 ozapple(s)
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2.9 ozlemon juice
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1.0 ozCider vinegar
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4.8 ozsugar
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4.8 ozwater
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
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1.9 ozlemon juice
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1.6 ozsugar
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0.1 ozPectin NH 325
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0.2 ozsugar
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
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1.8 ozchickpea juice
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1.8 ozicing sugar
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0.9 ozFrench wheat flour type T65
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0.2 ozDCP-22GT-BY
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0.4 ozchurned 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
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0.7 ozglucose
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0.7 ozCassonade
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0.5 ozchurned butter 82% fat
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0.7 ozpuffed rice
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0.4 ozHazelnuts
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
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3.5 ozWhole milk
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3.5 ozcold cream 35% fat
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0.8 ozinvert sugar
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0.4 ozgelatin mass
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1.5 ozEgg yolk
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3.9 ozFrench hazelnut praliné
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
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0.4 ozBuckwheat flour
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0.2 ozchurned butter 82% fat
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0.2 ozsugar
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0.1 ozEgg yolk
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3.9 grbaking 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
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3.0 ozFrench Hazelnut praliné 70%
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0.9 ozbuckwheat sablé
Preparation: the Angelic
Creamy hazelnut praliné heart with biscuit
Crumble the sablé then mix with the praliné.
Used products: the Angelic
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10.0 ozlemon juice
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0.4 ozPectin NH 325
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1.6 ozsugar
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2.3 ozsugar
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
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1.9 ozlemon juice
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1.6 ozsugar
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0.1 ozPectin NH 325
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0.2 ozsugar
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.
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