Between earth and subtlety

Created by

level 1

Milk chocolate Lactée Barry 35%, red beet, raspberry vinegar Moulin de Sévery and dark chocolate Alto el Sol 65%.

My quest for a fresher and lighter pastry, low in sugar, with natural flavors, local and seasonal products inspired me in the preparation of this recipe.

  1. BISCUIT
  2. BEETROOT PUREE
  3. REMOLACHA GANACHE AND RASPBERRY VINEGAR
  4. DECORATION, FINISHES AND MOLDING

Recipe components

BISCUIT

Preparation

Mix

Ingredients
  • 250g
    butter
  • 125g
    powdered sugar
Preparation

Add

Ingredients
  • 450g
    flour
  • 50g
    DCP-22EXBRU
Preparation

Then

Ingredients
  • 65g
    liquid egg
  • 5g
    salt

Let it cool in the refrigerator.

Reduce the dough to 2mm and let it rest in the fridge.

Cut to desired size and bake at 170°C for 12 min.

 

BEETROOT PUREE

Preparation

Mix

Ingredients
  • 250g
    cooked and peeled beets

Set aside in the refrigerator.

REMOLACHA GANACHE AND RASPBERRY VINEGAR

PreparationIngredients
Preparation

Mix

Ingredients
  • 90g
    beet puree
  • 30g
    raspberry vinegar from Moulin de Sévery
Preparation

Melt at 40ºC

Ingredients

DECORATION, FINISHES AND MOLDING

Purple paint:
Preparation

Melt at 40ºC

Ingredients
  • 100g
    cocoa butter
  • 2g
    purple dye

Mix all ingredients.

 

Green paint:

 
Preparation

Melt at 40ºC

Ingredients
  • 100g
    cocoa butter
  • 2g
    green dye

Mix all ingredients.

 

Decorate the molds with brush strokes of gray, green and purple paint.

Mold with Alto el Sol 65% dark chocolate.

Fill the molds with a small amount of beet puree.

Then fill with ganache and finish with the biscuit.

Close the molds with Alto el Sol 65% chocolate.

Allow to crystallize then unmold.