Souvenir de Demain

Created by

  • Antoine CarréricChef
level 3

I looked back towards my childhood to create this pastry, in which I added very little sugar and fat. I worked with healthy and seasonal ingredients, which I got from regional farmers passionate with their job. My grandparents were bakers – and nobody bakes the Lorient cake like my grandma did!- and my parents were farmers. I’ve lived my childhood in a farm with cows and fields all around. My memory is filled with the smell of freshly cut hay in the summer, the Sarrazin Crêpes dipped in buttermilk and the Sablé Breton that we enjoy with a cup of coffee.
When I was a kid, I used to eat all those products from the farm. Meat, butter, vegetables, apples from the orchard. My school friends did not always understand all those details that were so meaningful to me, yet when we were back from our wild expeditions, they were craving for the home made snack.
Brittany is rich for its products, its producers, and its evolution toward organic cultures. The wild Fennel that I used was only a hand away, waiting on the coast of Armorique for me to just gather.

Recipe components

Used products

Sablé Breton

Preparation

Mix

Ingredients
  • 20g
    butter
  • 20g
    sugar
Preparation

Add

Ingredients
  • 10g
    egg yolks
Preparation

Then.
Mix until getting a smooth texture.

Ingredients
  • 27g
    flour
  • 1g
    baking powder

Keep in cold storage.
Spread 3 mm thick and bake at 175°c for 15minutes.

Cocoa crispy layer

Preparation

Mix

Ingredients
  • 18g
    chickpea juice
  • 18g
    icing sugar
Preparation

Add

Ingredients
  • 9g
    flour T65
  • 2g
    Plein Arôme
Preparation

Then

Ingredients
  • 4g
    coconut oil

Mix to get a homogenous texture.
Spread on a silicon sheet and bake at 175°C fort 10 minutes.
Cut right after baking and sprinkle with Mycryo® Cocoa Butter before shaping.
Leave to cool down and keep in a dry place.

Sablé AlungaTM 41%

Preparation

Crush

Ingredients
  • 78g
    Sablé Breton
  • 52g
    Cacao crispy layer
Preparation

Add melted

Ingredients
  • 26g
    Alunga™
  • 13g
    Deodorized Cocoa Butter

Mix until getting a homogenous texture.
Weigh 16g of the preparation for each serving and squeeze with a pastry rolling pin.
Put away in cold storage until the biscuit is solid. Keep in a dry place

Summer Hay Crémeux

Preparation

Heat up at 80°C the milk and cream, and brew the summer hay in it.
Filter.

Ingredients
  • 130g
    whole milk
  • 130g
    35% cream
  • 22g
    summer hay
Preparation

Hydrate in

Ingredients
  • 4g
    gelatin powder (200 Bloom)
  • 20g
    water
Preparation

Heat up

Ingredients
  • 260g
    Hay brew
Preparation

Pour on

Ingredients
  • 56g
    egg yolks
  • 30g
    invert sugar
Preparation

Cook at 85°C
Pour on

Ingredients
  • 24g
    gelatin mass
  • 90g
    Alto El Sol
  • 35g
    Alunga™

Mix together, cling film and keep in cold storage.
Whisk the Crémeux before piping.

Marinated Apples

Preparation

Boil up

Ingredients
  • 50g
    water
  • 50g
    sugar
  • 20g
    cider vinegar
  • 30g
    lemon juice
Preparation

Add

Ingredients
  • 0.5g
    wild fennel
  • 2g
    lime
Preparation

Pour on

Ingredients
  • 100g
    granny smith apple cubes

Leave to marinate for 30 minutes then filter.

Apple Jelly

Preparation

Heat up

Ingredients
  • 75g
    Granny Smith apple juice
  • 12g
    lemon juice
Preparation

Add

Ingredients
  • 2g
    NH pectin
  • 10g
    sugar

Cook together for 2 minutes until boil.
Put away in cold storage.
Smooth before use.

Apple Layer

Preparation

Mix

Ingredients
  • 50g
    apple jelly
  • 50g
    Granny smith concentrated apple
Preparation

Add

Ingredients
  • 1g
    Minced wild Fennel
  • 100g
    Diced Marinated Apple

Keep in cold storage before use.

Whipped Buttemilk Ganache

Preparation

Hydrate in

Ingredients
  • 3g
    gelatin powder (200 Bloom)
  • 15g
    water
Preparation

Heat up

Ingredients
  • 65g
    thick cream
Preparation

Pour on

Ingredients
  • 18g
    gelatin mass
  • 10g
    Deodorized Cocoa Butter
  • 10g
    Zéphyr™
Preparation

Add

Ingredients
  • 65g
    cream 35% fat
  • 150g
    buttermilk
  • 20g
    Granny smith concentrated apple

Mix then put away in cold storage.
Whip the preparation and pipe.

Apple Coulis

Preparation

Mince

Ingredients
  • 1g
    wild fennel
Preparation

Add

Ingredients
  • 50g
    Granny smith concentrated apple

Keep in cold storage
Mix again before use.