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 3g DCP-22GT-BY 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 108g CHD-N66MEX 60g CHM-P36ELYS-LN 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 5g DCP-22GT-BY 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 62g CHM-P36ELYS-LN	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