Parsnip & Alunga™ Petits Gâteaux

Sift the flour, starch and salt.

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

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

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

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

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.

At 45°C add the butter.

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

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

Heat the cream, glucose and inverted sugar.

Let cool for at least 2h before using.

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

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.