Parsnip & Alunga™ Petits Gâteaux
- Level:
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Difficult
- Makes:
-
Recipe of about 8 individual cakes (Mould Silikomart SF 163 STONE)
Maple Pâte sucrée
Used products: Maple Pâte sucrée
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200 gflour
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20 gstarch
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2 gsalt
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125 gMaple sugar
Preparation: Maple Pâte sucrée
Sift the flour, starch and salt.
Used products: Maple Pâte sucrée
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125 gbutter
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50 gwhole egg(s)
Preparation: Maple Pâte sucrée
Soften the butter with the maple sugar and add the egg.
Used products: Maple Pâte sucrée
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50 galmond powder
Preparation: Maple Pâte sucrée
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.
Pain de Gênes
Used products: Pain de Gênes
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150 galmond paste
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150 gwhole egg(s)
Preparation: Pain de Gênes
In a Robot Coupe mix the almond paste and the eggs then mix in stand mixer.
Used products: Pain de Gênes
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30 gflour
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2 gbaking powder
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45 gbutter
Preparation: Pain de Gênes
Incorporate the flour, baking powder and butter melted at 45°C.
Used products: Pain de Gênes
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65 gegg white
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20 gsugar
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Q.S.frozen blackcurrant
Preparation: Pain de Gênes
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.
Blackcurrant Confit
Used products: Blackcurrant Confit
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150 gblackcurrant puree
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150 gfrozen blackcurrant
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50 gglucose
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50 gsugar
Preparation: Blackcurrant Confit
Melt the blackcurrant puree and the frozen blackcurrant with sugar and glucose.
Used products: Blackcurrant Confit
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7 gNH pectin
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25 gsugar
Preparation: Blackcurrant Confit
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.
Parsnip Crémeux
Used products: Parsnip Crémeux
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175 gparsnip puree
Preparation: Parsnip Crémeux
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.
Used products: Parsnip Crémeux
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175 ginfused whole milk
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50 gegg yolks
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15 gstarch
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4 ggelatin leaves
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125 gbutter
Preparation: Parsnip Crémeux
Make an anglaise and add the gelatine.
At 45°C add the butter.
Alunga™ Icing
Used products: Alunga™ Icing
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75 gwater
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150 gsugar
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150 gglucose
Preparation: Alunga™ Icing
In a saucepan, bring the water, sugar and glucose to 103°C.
Used products: Alunga™ Icing
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100 gsweetened concentrated milk
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10 ggelatin leaves
Preparation: Alunga™ Icing
Pour on the chocolate, condensed milk and gelatine.
Mix and keep in fridge.
Use at about 30°C.
Alunga™ Ganache
Used products: Alunga™ Ganache
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115 g35% cream
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5 gglucose
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5 ginvert sugar
Preparation: Alunga™ Ganache
Heat the cream, glucose and inverted sugar.
Used products: Alunga™ Ganache
Preparation: Alunga™ Ganache
Pour on the chocolate and make an emulsion. Let cool for at least 2h before using.
Used products: Alunga™ Ganache
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175 g35% cream
Preparation: Alunga™ Ganache
Let cool for at least 2h before using.
Whip ganache before each use.
Parsnip Agar Agar Jelly
Used products: Parsnip Agar Agar Jelly
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125 gparsnip infused milk
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125 gparsnip puree
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10 gsugar
Preparation: Parsnip Agar Agar Jelly
Heat the milk and puree then incorporate to the sugar and agar agar.
Once cooled, cut discs of 4.5 cm Ø.
Brunoise of Parsnip Confit
Cut the parsnip brunoise and cook in a syrup at 30°C.
Assembling
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.
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