Autumn Bite

Autumn Bite

Level:
Difficult
Topic: #locallover Flavors: Lactée Barry 35%, pear and walnuts. Visiting the small producers and farmers who work non-stop to provide our shelves and the walnut fields have been the best of inspirations for this creation.

Cocoa sable

Used products: Cocoa sable

  • 2.0 lb
    cake flour
  • 3.5 oz
    Plein arôme
  • 1.1 lb
    fresh butter
  • 8.8 oz
    confectioner's sugar
  • 5.3 oz
    eggs
  • 0.4 oz
    salt

Preparation: Cocoa sable

Step 1. Mix the flour and cocoa with the confectioners’ sugar, salt and diced butter to a sandy texture. 

Step 2. Beat in the eggs 

Step 3. Mix just until the dough comes together, roll out the cover in silicone wrap and reserve in the refrigerator for a few hours. 

Step 4. Laminate the dough to a thickness of 2mm and cut. 

Step 5. Bake in the oven 8 min at 170ºC

Chocolate and walnuts crémeux

Used products: Chocolate and walnuts crémeux

  • 10.6 oz
    Heavy cream 35% fat
  • 0.3 oz
    sugar
  • 0.1 oz
    pectin X58
  • 1.8 oz
    walnut paste
  • 0.4 oz
    walnut oil

Preparation: Chocolate and walnuts crémeux

Step 1. Boil the cream with the sugar and pectin x58.

Step 2. Pour over the chocolate and walnut paste and walnuts oil, emulsify. 

Step 3. Set aside until ready to use.

Whipped lactée barry 35% and pear ganache

Used products: Whipped lactée barry 35% and pear ganache

Preparation: Whipped lactée barry 35% and pear ganache

Step 1. Peel the pears and remove the core.

Step 2. Mash the flesh of the pears with the invert sugar and bring to the boil.

Step 3. Pour over the chocolate and once the temperature drops, add the lemon juice and the pear vinegar.

Step 4. Emulsify and keep in the fridge.

Pear compote

Used products: Pear compote

  • 1.1 lb
    fresh pear
  • 1.8 oz
    sugar
  • 0.4 oz
    NH pectin
  • 0.9 oz
    lemon juice
  • 1.8 oz
    glucose syrup
  • 7.1 oz
    diced pear

Preparation: Pear compote

Step 1. Peel the pears and remove the core.

Step 2. Mash the flesh of the pears with the glucose syrup and lemon juice.

Step 3. Add the sugar together with the pectin to the puree and bring to the boil.

Step 4. Finish by adding the diced fresh pears and reserve in the fridge.

Assembly and finishing

Step 1. Place the crisp on the sablé, pipe the chocolate and walnut crémeux and the fresh pear compote on top.

Step 2. Next, whip up the chocolate and walnut ganache and pipe to give a tree bark texture.

Step 3. Spray with milk chocolate and cocoa butter to give a velvety appearance.