Parsnip & Alunga™ Petits Gâteaux

Sift the flour, starch and salt.

Soften the butter with the maple sugar and add the egg.

Add the sifted powders and the almond powder and mix (without over mixing).

Chill and roll out the dough to 2 mm thick. 
Cut 8.5 cm discs and bake on a Silpain® at 160°C.

In a Robot Coupe mix the almond paste and the eggs then mix in stand mixer.

Incorporate the flour, baking powder and butter melted at 45°C.

Whip the egg whites and the sugar and delicately incorporate to the first mix.

Spread the mix on a Flexipat (20 cm x 20 cm) and sprinkle with frozen blackcurrant.
Bake at 180°C for about 12 minutes.

Melt the blackcurrant puree and the frozen blackcurrant with sugar and glucose.

Once the mixture has cooled down add the sugar and pectin.

Let cool and sieve.
Spread the confit on the Pain de Gênes. Make discs of 4.5 cm of diameter for the inserts.

Cook 250 g of parsnip in 500 g of whole milk. Once cooked, leave the parsnip in the milk overnight. Sieve, use the parsnip to make the puree and keep the infusion milk.

Make an anglaise and add the gelatine. 

At 45°C add the butter.

In a saucepan, bring the water, sugar and glucose to 103°C.

Pour on the chocolate, condensed milk and gelatine.

Mix and keep in fridge.
Use at about 30°C.

Heat the cream, glucose and inverted sugar.

Pour on the chocolate and make an emulsion. Let cool for at least 2h before using.

Let cool for at least 2h before using.

Whip ganache before each use.

Heat the milk and puree then incorporate to the sugar and agar agar.

Once cooled, cut discs of 4.5 cm Ø.

Cut the parsnip brunoise and cook in a syrup at 30°C.

Pipe the Parsnip Crémeux in the moulds up to mid height.
Place the Blackcurrant insert in the middle. 
Add more Parsnip Crémeux and a few pieces of Parsnip Confit. 
Seal the mould with the Crémeux and place in freezer to set. 
Bake the Maple Pâte Sucrées. 
Unmould the Crémeux Cakes and ice with the Alunga™ Milk Chocolate Icing. 
Place the Crémeux Sakes on the Pâte Sucrées and place the Parsnip Agar Agar Discs on top. 
Whip the Alunga™ Chantilly and place a quenelle on the Agar Agar Disc. 
Decorate with the Parsnip Brunoise at the base and add a chocolate decor.