Local appetizer

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.
Level:
Difficult
Makes:
15 portions

FLEUR DE CAO 70% CHOCOLATE FLOURLESS BISCUIT

Ingredients

Preparation

Mix

Ingredients

  • 3.2 oz
    egg yolks
  • 2.1 oz
    Egg

Preparation

Add

Ingredients

  • 14.1 oz
    egg white
  • 3.5 oz
    sugar
  • 0.4 oz
    white powder

Preparation

Beat

Gently mix the two preparations together.

Place the mixture on a baking tray.

Bake at 170º C for 27 minutes.

CREAMY PEAR AND CHOCOLATE LACTÉE BARRY 35%

Ingredients

  • 7.1 oz
    pear puree
  • 0.4 oz
    lemon juice

Preparation

Heat

Ingredients

  • 1.0 oz
    gelatin mass

Preparation

Add

Ingredients

Preparation

Then

Emulsify the whole mixture and set aside in the fridge.

TOMME VAUDOISE AND POTATO MOUSSE

Ingredients

  • 3.5 oz
    potatoes in water

Preparation

Cook

Ingredients

  • 3.5 oz
    Tomme Vaudoise cheese
  • 2.1 oz
    potato cooking water
  • 1.8 oz
    sugar
  • 1.4 oz
    gelatine mass

Preparation

Add

Ingredients

  • 7.1 oz
    Cream 35% MG

Preparation

Whip up

Gently mix the two preparations.

Black painting - FINISHING TOUCHES

Ingredients

Preparation

Melt at 40ºC

Mix all ingredients.

For Assembly and Finishing

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.

 

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