Parsnip & Alunga™ Petits Gâteaux
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanhouten-481x481/public/externals/30157e49570a39698cab5df283bd1313.jpg?itok=WfgZgTxv)
Maple Pâte sucrée
ingredients | preparation |
---|---|
|
Sift the flour, starch and salt. |
|
Soften the butter with the maple sugar and add the egg. |
|
Add the sifted powders and the almond powder and mix (without over mixing). |
Chill and roll out the dough to 2 mm thick. |
Pain de Gênes
ingredients | preparation |
---|---|
|
In a Robot Coupe mix the almond paste and the eggs then mix in stand mixer. |
|
Incorporate the flour, baking powder and butter melted at 45°C. |
|
Whip the egg whites and the sugar and delicately incorporate to the first mix. |
Spread the mix on a Flexipat (20 cm x 20 cm) and sprinkle with frozen blackcurrant. |
Blackcurrant Confit
ingredients | preparation |
---|---|
|
Melt the blackcurrant puree and the frozen blackcurrant with sugar and glucose. |
|
Once the mixture has cooled down add the sugar and pectin. |
Let cool and sieve. |
Parsnip Crémeux
ingredients | preparation |
---|---|
|
Cook 250 g of parsnip in 500 g of whole milk. Once cooked, leave the parsnip in the milk overnight. Sieve, use the parsnip to make the puree and keep the infusion milk. |
|
Make an anglaise and add the gelatine. |
At 45°C add the butter. |
Alunga™ Icing
ingredients | preparation |
---|---|
|
In a saucepan, bring the water, sugar and glucose to 103°C. |
|
Pour on the chocolate, condensed milk and gelatine. |
Mix and keep in fridge. |
Alunga™ Ganache
ingredients | preparation |
---|---|
|
Heat the cream, glucose and inverted sugar. |
|
Pour on the chocolate and make an emulsion. Let cool for at least 2h before using. |
|
Let cool for at least 2h before using. |
Whip ganache before each use. |
Parsnip Agar Agar Jelly
ingredients | preparation |
---|---|
|
Heat the milk and puree then incorporate to the sugar and agar agar. |
Once cooled, cut discs of 4.5 cm Ø. |
Brunoise of Parsnip Confit
Cut the parsnip brunoise and cook in a syrup at 30°C. |
Assembling
Pipe the Parsnip Crémeux in the moulds up to mid height. |