Roche Piriou / A Trip to Brittany / the Angelic

Roche Piriou

In the dessert for the elderly, I chose comforting and well known flavours. It’s a concentration of the products that I love. To fit the audience, I reduced the sugar and fat as much as was possible without altering the taste and pleasure of the treat.

 

A Trip to Brittany

For explorers I chose products from my region, knowing that my region is one of sea explorers.Buckwheat, apple sweet clover are grown close to my home by passionate farmers who care about their products and protect the environments

 

The Angelic

For this hedonist dessert, I chose a gourmet ingredient with the french Hazelnut. The Creamy hazelnut heart brings back childhood memories, with the thick bread slice and the hazelnut cocoa spread on top of it.

And for the candy lovers, the fruit paste will enchant everyone.

Recipe

Created by
  • Antoine Carréric - Chef

Roche Piriou

Ingredients Preparation
  • 31g
    chickpea juice
  • 31g
    icing sugar
  • 15g
    French wheat flour type T65
  • 8g
    churned butter 82% fat

Cocoa Gaufrette

 

Mix the chickpea juice.

Add the icing sugar, flour and the cocoa powder Plein Arôme 100% Cacao.

Add the melted butter and spread into the wanted shape and size.

Bake for 10 minutes at 180°C

  • 172g
    cream 35% fat
  • 172g
    whole milk
  • 40g
    invert sugar
  • 31g
    gelatin mass
  • 74g
    egg yolks
  • 1piece(s)
    Tahiti vanilla beans

Chocolate Crémeux, Vanilla from Tahiti

 

Heat up the infusion and pour part of it on the mix of whisked yolks and invert sugar (whitened).

Cook at 82°C and leave aside.

Add the Gelatin mass.

Pour on Mexique 66% Chocolate and Elysée 36% Chocolate then mix.

Cling film and cool down quickly.

  • 24g
    glucose
  • 24g
    Cassonade
  • 17g
    churned butter 82% fat
  • 24g
    puffed rice

Puffed rice nougatine

 

Heat up Glucose, add the cassonade and butter.

Cook then add the puffed rice.

  • 200g
    Victoria pineapple
  • 268g
    exotic purée
  • 1piece(s)
    Tahiti vanilla beans
  • 1g
    Pectin NH 325
  • 5g
    sugar

Poached pineapple

 

Cook the pineapple in exotic purée and vanilla for 10 minutes, then drain.

Use the cooking juice, and cook it again with the pectin and sugar.

Mix it with the pineapple.

Assembly and finishing

 

Put the coca gaufrette layer, then the puffed rice nougatine. Place the chocolate round decor (cerclage) around the biscuit then pipe the crémeux inside, smooth the top, then add the pineapple bits and decoration.

A Trip to Brittany

Ingredients Preparation
  • 50g
    chickpea juice
  • 50g
    icing sugar
  • 25g
    French wheat flour type T65
  • 12g
    churned butter 82% fat

Cocoa Gaufrette

 

Mix the chickpea juice.

Add the icing sugar, flour and the cocoa powder Plein Arôme 100% Cacao.

Add the melted butter and spread into the wanted shape and size.

Bake for 10 minutes at 180°C

  • 178g
    whole milk
  • 178g
    cream 35% fat
  • 42g
    sweet clover
  • 41g
    invert sugar
  • 33g
    gelatin mass
  • 76g
    Egg yolk
  • 112g
    Or noir Arouez 67.1% Cacao Barry

Chocolate crémeux infused with sweet clover

 

Infuse sweet clover in the mix of cream and milk for 10 minutes.

Then heat the infusion, pour some of it on the mix of whisked yolks and invert sugar (whitened).

Cook at 82°C.

Leave aside.

Add the gelatin mass (melted)

Pour on Or Noir Arouez 67.1% chocolate and Elysée 36% chocolate then mix.

Cling film and cool down quickly.

 

  • 21g
    glucose DE 60
  • 21g
    Cassonade
  • 24g
    churned butter 82% fat
  • 22g
    buckwheat

Buckwheat nougatine

 

Heat up the glucose, add the cassonade and butter.

Cook then add the buckwheat.

  • 272g
    apple(s)
  • 82g
    lemon juice
  • 27g
    cider vinegar
  • 136g
    sugar
  • 136g
    water

Apple pickles

 

Boil up the mix of all ingredients, then pour on the diced apples.

Cling film and leave to marinate for 30 minutes.

Filter and Drain the apples.

  • 53g
    lemon juice
  • 44g
    sugar
  • 3g
    Pectin NH 325
  • 6g
    sugar

Lemon jelly

 

Heat up the juice at 40°C. Add the mix of pectin and sugar/ Boil and add the remaining sugar.

Cook for 1 minutes.

Cool down then mix with the apple pickles

Assembly and finishing 

 

Put the coca gaufrette layer, then the buckwheat nougatine. Place the chocolate round decor (cerclage) around the biscuit then pipe the crémeux inside, smooth the top, then add the apple pickles  and decoration.

the Angelic

Ingredients Preparation
  • 50g
    chickpea juice
  • 50g
    icing sugar
  • 25g
    French wheat flour type T65
  • 12g
    churned butter 82% fat

Cocoa Gaufrette

 

Mix the chickpea juice.

Add the icing sugar, flour and the cocoa powder Plein Arôme 100% Cacao.

Add the melted butter and spread into the wanted shape and size.

Bake for 10 minutes at 180°C

  • 21g
    glucose
  • 21g
    Cassonade
  • 15g
    churned butter 82% fat
  • 21g
    puffed rice
  • 11g
    Hazelnuts

Puffed rice and hazelnut nougatine

 

Heat up the glucose, then add Cassonade and the butter.

Cook then add the puffed rice and hazelnuts.

  • 98g
    whole milk
  • 98g
    cold cream 35% fat
  • 23g
    invert sugar
  • 12g
    gelatin mass
  • 42g
    Egg yolk
  • 111g
    French hazelnut praliné

Praliné crémeux

 

Heat up the cream and milk.

Pour part of it on the mix of whisked yolks and invert sugar (whitened).

Cook at 82°C and leave aside.

Add the melted gelatin mass.

Pour on the mix of  Elysée 36% Chocolate, Alto el Sol 65% Chocolate and the hazelnut praliné, mix.

Cling film and  cool down quickly.

  • 10g
    Buckwheat flour
  • 7g
    churned butter 82% fat
  • 7g
    sugar
  • 4g
    Egg yolk
  • 0.25g
    baking powder

Buckwheat sablé

 

Mix the butter and sugar, then add the yolks.

Add the mix of flour and baking powder.

Spread in a frame and bake for 14 minutes at 180°C.

  • 86g
    French Hazelnut praliné 70%
  • 26g
    buckwheat sablé

Creamy hazelnut praliné heart with biscuit

 

Crumble the sablé then mix with the praliné.

  • 284g
    lemon juice
  • 11g
    Pectin NH 325
  • 44g
    sugar
  • 66g
    sugar

Lemon fruit paste

 

Heat up the juice at 40°C, add the mix of sugar and pectin.

Boil up then add the sugar.

Cook at 118°C.

  • 53g
    lemon juice
  • 44g
    sugar
  • 3g
    Pectin NH 325
  • 6g
    sugar

Lemon Jelly

 

Heat up the juice at 40°C, add the mix of sugar and pectin.

Boil up then add the sugar.

Boil for 2 minutes.

Assembly and finishing 

 

Put the coca gaufrette layer, then the puffed rice and hazelnut nougatine. Place the chocolate round decor (cerclage) around the biscuit then pipe the crémeux leaving the middle empty. Pipe the creamy praliné heart in the middle,  and smooth. Place on top the mix of lemon fruit paste  and decoration.

Get in Touch