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:
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Difficult
- Makes:
-
15 portions
ZÉPHYR 34% CHOCOLATE SHELL
Ingredients: ZÉPHYR 34% CHOCOLATE SHELL
Preparation: ZÉPHYR 34% CHOCOLATE SHELL
Temper
Mould the stones with the chocolate.
FLEUR DE CAO 70% CHOCOLATE FLOURLESS BISCUIT
Ingredients: FLEUR DE CAO 70% CHOCOLATE FLOURLESS BISCUIT
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150 gbutter
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75 gicing sugar
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15 gDCP-22EXBRU
Preparation: FLEUR DE CAO 70% CHOCOLATE FLOURLESS BISCUIT
Mix
Ingredients: FLEUR DE CAO 70% CHOCOLATE FLOURLESS BISCUIT
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90 gegg yolks
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60 gEgg
Preparation: FLEUR DE CAO 70% CHOCOLATE FLOURLESS BISCUIT
Add
Ingredients: FLEUR DE CAO 70% CHOCOLATE FLOURLESS BISCUIT
-
400 gegg white
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100 gsugar
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10 gwhite powder
Preparation: FLEUR DE CAO 70% CHOCOLATE FLOURLESS BISCUIT
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: CREAMY PEAR AND CHOCOLATE LACTÉE BARRY 35%
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200 gpear puree
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10 glemon juice
Preparation: CREAMY PEAR AND CHOCOLATE LACTÉE BARRY 35%
Heat
Ingredients: CREAMY PEAR AND CHOCOLATE LACTÉE BARRY 35%
-
28 ggelatin mass
Preparation: CREAMY PEAR AND CHOCOLATE LACTÉE BARRY 35%
Add
Ingredients: CREAMY PEAR AND CHOCOLATE LACTÉE BARRY 35%
Preparation: CREAMY PEAR AND CHOCOLATE LACTÉE BARRY 35%
Then
Emulsify the whole mixture and set aside in the fridge.
TOMME VAUDOISE AND POTATO MOUSSE
Ingredients: TOMME VAUDOISE AND POTATO MOUSSE
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100 gpotatoes in water
Preparation: TOMME VAUDOISE AND POTATO MOUSSE
Cook
Ingredients: TOMME VAUDOISE AND POTATO MOUSSE
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100 gTomme Vaudoise cheese
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60 gpotato cooking water
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50 gsugar
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40 ggelatine mass
Preparation: TOMME VAUDOISE AND POTATO MOUSSE
Add
Ingredients: TOMME VAUDOISE AND POTATO MOUSSE
-
200 gCream 35% MG
Preparation: TOMME VAUDOISE AND POTATO MOUSSE
Whip up
Gently mix the two preparations.
Gray painting - FINISHING TOUCHES
Ingredients: Gray painting - FINISHING TOUCHES
-
2 gliposoluble black coloring
Preparation: Gray painting - FINISHING TOUCHES
Melt at 40ºC
Mix all ingredients together.
Black painting - FINISHING TOUCHES
Ingredients: Black painting - FINISHING TOUCHES
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4 gfat-soluble black coloring
Preparation: Black painting - FINISHING TOUCHES
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.
