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

Created by

ingredients	preparation
1000g CHW-N34ZEPH	Temper
Mould the stones with the chocolate.

ingredients	preparation
150g butter 210g CHD-O70FLEU 75g icing sugar 15g DCP-22SP	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.

ingredients	preparation
200g pear puree 10g lemon juice	Heat
28g gelatin mass	Add
65g CHM-P35LBAR	Then
Emulsify the whole mixture and set aside in the fridge.

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.

ingredients	preparation
100g CHW-N34ZEPH 100g CB 2g liposoluble black coloring	Melt at 40ºC
Mix all ingredients together.

ingredients	preparation
100g CB 4g fat-soluble black coloring	Melt at 40ºC
Mix all ingredients.

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.