Between earth and subtlety

Between earth and subtlety

Level:
Difficult
Makes:
48 portions
Milk chocolate Lactée Barry 35%, red beet, raspberry vinegar Moulin de Sévery and dark chocolate Alto el Sol 65%. My quest for a fresher and lighter pastry, low in sugar, with natural flavors, local and seasonal products inspired me in the preparation of this recipe.

BISCUIT

Used products: BISCUIT

  • 8.8 oz
    butter
  • 4.4 oz
    powdered sugar

Preparation: BISCUIT

Mix

Used products: BISCUIT

Preparation: BISCUIT

Add

Used products: BISCUIT

  • 2.3 oz
    liquid egg
  • 0.2 oz
    salt

Preparation: BISCUIT

Then

Let it cool in the refrigerator.

Reduce the dough to 2mm and let it rest in the fridge.

Cut to desired size and bake at 170°C for 12 min.

 

BEETROOT PUREE

Used products: BEETROOT PUREE

  • 8.8 oz
    cooked and peeled beets

Preparation: BEETROOT PUREE

Mix

Set aside in the refrigerator.

REMOLACHA GANACHE AND RASPBERRY VINEGAR

Used products: REMOLACHA GANACHE AND RASPBERRY VINEGAR

  • 3.2 oz
    beet puree
  • 1.1 oz
    raspberry vinegar from Moulin de Sévery

Preparation: REMOLACHA GANACHE AND RASPBERRY VINEGAR

Mix

Used products: REMOLACHA GANACHE AND RASPBERRY VINEGAR

Preparation: REMOLACHA GANACHE AND RASPBERRY VINEGAR

Melt at 40ºC

DECORATION, FINISHES AND MOLDING

Purple paint:

Used products: DECORATION, FINISHES AND MOLDING

  • 3.5 oz
    cocoa butter
  • 0.1 oz
    purple dye

Preparation: DECORATION, FINISHES AND MOLDING

Melt at 40ºC

Mix all ingredients.

 

Green paint:

 

Used products: DECORATION, FINISHES AND MOLDING

  • 3.5 oz
    cocoa butter
  • 0.1 oz
    green dye

Preparation: DECORATION, FINISHES AND MOLDING

Melt at 40ºC

Mix all ingredients.

 

Decorate the molds with brush strokes of gray, green and purple paint.

Mold with Alto el Sol 65% dark chocolate.

Fill the molds with a small amount of beet puree.

Then fill with ganache and finish with the biscuit.

Close the molds with Alto el Sol 65% chocolate.

Allow to crystallize then unmold.