Local appetizer

Created by

level 3

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.

Recipe components

ZÉPHYR 34% CHOCOLATE SHELL

Preparation

Temper

Ingredients

Mould the stones with the chocolate.

FLEUR DE CAO 70% CHOCOLATE FLOURLESS BISCUIT

Preparation

Mix

Ingredients
Preparation

Add

Ingredients
  • 90g
    egg yolks
  • 60g
    Egg
Preparation

Beat

Ingredients
  • 400g
    egg white
  • 100g
    sugar
  • 10g
    white powder

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%

Preparation

Heat

Ingredients
  • 200g
    pear puree
  • 10g
    lemon juice
Preparation

Add

Ingredients
  • 28g
    gelatin mass
Preparation

Then

Ingredients

Emulsify the whole mixture and set aside in the fridge.

TOMME VAUDOISE AND POTATO MOUSSE

Preparation

Cook

Ingredients
  • 100g
    potatoes in water
Preparation

Add

Ingredients
  • 100g
    Tomme Vaudoise cheese
  • 60g
    potato cooking water
  • 50g
    sugar
  • 40g
    gelatine mass
Preparation

Whip up

Ingredients
  • 200g
    Cream 35% MG

Gently mix the two preparations.

Gray painting - FINISHING TOUCHES

Preparation

Melt at 40ºC

Ingredients

Mix all ingredients together.

Black painting - FINISHING TOUCHES

Preparation

Melt at 40ºC

Ingredients

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.