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.
Recipe
ZÉPHYR 34% CHOCOLATE SHELL
| Ingredients | Preparation |
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Temper |
Mould the stones with the chocolate. |
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FLEUR DE CAO 70% CHOCOLATE FLOURLESS BISCUIT
| Ingredients | Preparation |
|---|---|
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Mix |
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Add |
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Beat |
Gently mix the two preparations together. Place the mixture on a baking tray. Bake at 170º C for 27 minutes. |
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CREAMY PEAR AND CHOCOLATE LACTÉE BARRY 35%
| Ingredients | Preparation |
|---|---|
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Heat |
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Add |
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Then |
Emulsify the whole mixture and set aside in the fridge. |
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TOMME VAUDOISE AND POTATO MOUSSE
| Ingredients | Preparation |
|---|---|
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Cook |
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Add |
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Whip up |
Gently mix the two preparations. |
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Gray painting - FINISHING TOUCHES
| Ingredients | Preparation |
|---|---|
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Melt at 40ºC |
Mix all ingredients together. |
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Black painting - FINISHING TOUCHES
| Ingredients | Preparation |
|---|---|
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Melt at 40ºC |
Mix all ingredients. |
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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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