Cap sur Lorient

Created by

  • Antoine CarréricChef
level 3

Products from Brittany are very famous: cabbage, artichoke, strawberries, apples etc. are a strong part of Brittany’s identity. Yet they don’t always have a good reputation. From the culture of organic Ginger in Côtes d’Armor to organic citrus fruits in Finistère, where standard agriculture has damaged the soils, the farmers from the region have been very innovative in the past years, to change mindsets and ways of producing. This #SNACK is a tribute to all those farmers who have so much to share. They were probably told in the past that their ideas would fail, yet they gave all they had, and now, their products are a unique and qualitative experience, with an eco-friendly label.
With their own hands, they manage to change the world, and they provide the future generations with ways to preserve our planet. I used substitutes to the usual ingredients for this recipe, like coconut sugar, to keep fat and glycemic index to a minimum.

Recipe components

Used products

Crispy Cocoa Biscuit

Preparation

Mix

Ingredients
  • 100g
    chickpea juice
  • 80g
    icing sugar
Preparation

Add

Ingredients
  • 50g
    flour T65
  • 10g
    Plein Arôme
Preparation

Then

Ingredients
  • 25g
    coconut oil

Mix until getting a smooth texture.
Spread on a baking sheet and cook at 175°C for 10 minutes.
Cut after cooking and sprinkle Mycryo Butter® on it, then shape it.
Leave to cool down and keep in a dry place.

Spicy Crémeux

Preparation

Heat up

Ingredients
  • 100g
    water
  • 150g
    raspberry puree
Preparation

Add
Leave to brew for 5 minutes and filter

Ingredients
  • 7g
    fresh ginger
  • 0.5g
    szechouan berry
  • 0.5g
    lime zest
Preparation

Add

Ingredients
  • 30g
    Coconut sugar
  • 1g
    NH pectin
  • 5g
    starch
Preparation

Boil up and Pour on

Ingredients
  • 230g
    Alto El Sol

Mix then keep in cold storage
Mix the crémeux before using.

Puffed rice Nougatine

Preparation

Heat up

Ingredients
  • 20g
    glucose DE 60
  • 20g
    brown sugar
Preparation

Add

Ingredients
  • 8g
    coconut oil
Preparation

Then

Ingredients
  • 20g
    puffed rice

Spread on a silicon sheet and cook at 175°C for 15 minutes.
Cut when still warm in rectangles 9x1cm.
Leave to cool down and keep in a dry place.

Lemon Jelly

Preparation

Heat up

Ingredients
  • 125g
    lemon juice
  • 50g
    Spring water
Preparation

Add

Ingredients
  • 4g
    NH pectin
  • 20g
    sugar
Preparation

Then

Ingredients
  • 50g
    unrefined cane sugar
  • 15g
    glucose DE 40

Cook the preparation for 2 minutes until boil.
Pour in frame.
Leave to cool down then cut the jelly.

Candied Grapefuit

Preparation

Heat up

Ingredients
  • 55g
    grapefruit juice
  • 55g
    grapefruit pulp
Preparation

Add

Ingredients
  • 1g
    NH pectin
  • 41g
    sugar
Preparation

Then

Ingredients
  • 5g
    lemon juice

Cook for 30 minutes low heat, whisk regularly.
Leave to cool down, and whisk again before using.