Local appetizer

Chocolate, pear, Tomme Vaudoise cheese and potato.

Walks in the woods at the foot of the Jura in autumn and winter, nature and my passion for good cheese inspired me to prepare this little cake.

ZÉPHYR 34% CHOCOLATE SHELL

Ingredients Preparation
  • 1000g
    Zéphyr™

Temper

Mould the stones with the chocolate.

FLEUR DE CAO 70% CHOCOLATE FLOURLESS BISCUIT

Ingredients Preparation
  • 150g
    butter
  • 210g
    Fleur de Cao™
  • 75g
    icing sugar
  • 15g
    Extra Brute

Mix

  • 90g
    egg yolks
  • 60g
    Egg

Add

  • 400g
    egg white
  • 100g
    sugar
  • 10g
    white powder

Beat

Gently mix the two preparations together.

Place the mixture on a baking tray.

Bake at 170º C for 27 minutes.

CREAMY PEAR AND CHOCOLATE LACTÉE BARRY 35%

Ingredients Preparation
  • 200g
    pear puree
  • 10g
    lemon juice

Heat

  • 28g
    gelatin mass

Add

  • 65g
    Lactée Barry

Then

Emulsify the whole mixture and set aside in the fridge.

TOMME VAUDOISE AND POTATO MOUSSE

Ingredients Preparation
  • 100g
    potatoes in water

Cook

  • 100g
    Tomme Vaudoise cheese
  • 60g
    potato cooking water
  • 50g
    sugar
  • 40g
    gelatine mass

Add

  • 200g
    Cream 35% MG

Whip up

Gently mix the two preparations.

Gray painting - FINISHING TOUCHES

Ingredients Preparation
  • 100g
    Zéphyr™
  • 100g
    Cocoa butter
  • 2g
    liposoluble black coloring

Melt at 40ºC

Mix all ingredients together.

Black painting - FINISHING TOUCHES

Ingredients Preparation
  • 100g
    Cocoa butter
  • 4g
    fat-soluble black coloring

Melt at 40ºC

Mix all ingredients.

For Assembly and Finishing

Turn out the chocolate cores.

Cut the biscuit to the desired size.

Pour the chocolate pear cream over the biscuit.

Fill the chocolate shells with the Tomme Vaudoise potato mousse.

Close with the biscuit base and the chocolate-pear cream.

Keep in a cool place for at least 30 minutes.

Paint with a grey paint base and sprinkle with drops of black paint.

 

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