Cap sur Lorient
- Level:
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Difficult
- Makes:
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10 servings
Products from Brittany are very famous: cabbage, artichoke, strawberries, apples etc. are a strong part of Brittany’s identity. Yet they don’t always have a good reputation. From the culture of organic Ginger in Côtes d’Armor to organic citrus fruits in Finistère, where standard agriculture has damaged the soils, the farmers from the region have been very innovative in the past years, to change mindsets and ways of producing. This #SNACK is a tribute to all those farmers who have so much to share. They were probably told in the past that their ideas would fail, yet they gave all they had, and now, their products are a unique and qualitative experience, with an eco-friendly label. With their own hands, they manage to change the world, and they provide the future generations with ways to preserve our planet. I used substitutes to the usual ingredients for this recipe, like coconut sugar, to keep fat and glycemic index to a minimum.
Crispy Cocoa Biscuit
Used products: Crispy Cocoa Biscuit
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3.5 ozchickpea juice
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2.8 ozicing sugar
Preparation: Crispy Cocoa Biscuit
Mix
Used products: Crispy Cocoa Biscuit
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1.8 ozflour T65
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0.4 ozDCP-22GT
Preparation: Crispy Cocoa Biscuit
Add
Used products: Crispy Cocoa Biscuit
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0.9 ozcoconut oil
Preparation: Crispy Cocoa Biscuit
Then
Mix until getting a smooth texture.
Spread on a baking sheet and cook at 175°C for 10 minutes.
Cut after cooking and sprinkle Mycryo Butter® on it, then shape it.
Leave to cool down and keep in a dry place.
Spicy Crémeux
Used products: Spicy Crémeux
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3.5 ozwater
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5.3 ozraspberry puree
Preparation: Spicy Crémeux
Heat up
Used products: Spicy Crémeux
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0.2 ozfresh ginger
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7.7 grszechouan berry
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7.7 grlime zest
Preparation: Spicy Crémeux
Add
Leave to brew for 5 minutes and filter
Used products: Spicy Crémeux
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1.1 ozCoconut sugar
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15.4 grNH pectin
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0.2 ozstarch
Preparation: Spicy Crémeux
Add
Used products: Spicy Crémeux
Preparation: Spicy Crémeux
Boil up and Pour on
Mix then keep in cold storage
Mix the crémeux before using.
Puffed rice Nougatine
Used products: Puffed rice Nougatine
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0.7 ozglucose DE 60
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0.7 ozbrown sugar
Preparation: Puffed rice Nougatine
Heat up
Used products: Puffed rice Nougatine
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0.3 ozcoconut oil
Preparation: Puffed rice Nougatine
Add
Used products: Puffed rice Nougatine
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0.7 ozpuffed rice
Preparation: Puffed rice Nougatine
Then
Spread on a silicon sheet and cook at 175°C for 15 minutes.
Cut when still warm in rectangles 9x1cm.
Leave to cool down and keep in a dry place.
Lemon Jelly
Used products: Lemon Jelly
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4.4 ozlemon juice
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1.8 ozSpring water
Preparation: Lemon Jelly
Heat up
Used products: Lemon Jelly
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0.1 ozNH pectin
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0.7 ozsugar
Preparation: Lemon Jelly
Add
Used products: Lemon Jelly
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1.8 ozunrefined cane sugar
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0.5 ozglucose DE 40
Preparation: Lemon Jelly
Then
Cook the preparation for 2 minutes until boil.
Pour in frame.
Leave to cool down then cut the jelly.
Candied Grapefuit
Used products: Candied Grapefuit
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1.9 ozgrapefruit juice
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1.9 ozgrapefruit pulp
Preparation: Candied Grapefuit
Heat up
Used products: Candied Grapefuit
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15.4 grNH pectin
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1.4 ozsugar
Preparation: Candied Grapefuit
Add
Used products: Candied Grapefuit
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0.2 ozlemon juice
Preparation: Candied Grapefuit
Then
Cook for 30 minutes low heat, whisk regularly.
Leave to cool down, and whisk again before using.
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