Autumn Bite

Created by

level 3

Topic: #locallover

Flavors: Lactée Barry 35%, pear and walnuts.

Visiting the small producers and farmers who work non-stop to provide our shelves and the walnut fields have been the best of inspirations for this creation.

Recipe components

Cocoa sable

PreparationIngredients
Preparation

Step 1. Mix the flour and cocoa with the confectioners’ sugar, salt and diced butter to a sandy texture. 

Step 2. Beat in the eggs 

Step 3. Mix just until the dough comes together, roll out the cover in silicone wrap and reserve in the refrigerator for a few hours. 

Step 4. Laminate the dough to a thickness of 2mm and cut. 

Step 5. Bake in the oven 8 min at 170ºC

Ingredients
  • 900g
    cake flour
  • 100g
    Plein arôme
  • 500g
    fresh butter
  • 250g
    confectioner's sugar
  • 150g
    eggs
  • 10g
    salt

Walnuts croustillant

PreparationIngredients
Preparation

Step 1. Mix the Pailleté Feuilletine Cacao Barry with the walnut paste, and then add melted chocolate.

Step 2. Roll out into a thickness of 2.5 mm.

Reserve in the refrigerator and cut.

Ingredients

Chocolate and walnuts crémeux

PreparationIngredients
Preparation

Step 1. Boil the cream with the sugar and pectin x58.

Step 2. Pour over the chocolate and walnut paste and walnuts oil, emulsify. 

Step 3. Set aside until ready to use.

Ingredients
  • 300g
    Heavy cream 35% fat
  • 8g
    sugar
  • 4g
    pectin X58
  • 50g
    walnut paste
  • 10g
    walnut oil

Whipped lactée barry 35% and pear ganache

PreparationIngredients
Preparation

Step 1. Peel the pears and remove the core.

Step 2. Mash the flesh of the pears with the invert sugar and bring to the boil.

Step 3. Pour over the chocolate and once the temperature drops, add the lemon juice and the pear vinegar.

Step 4. Emulsify and keep in the fridge.

Ingredients
  • 225g
    fresh pear
  • 25g
    invert sugar
  • 450g
    Heavy cream 35% fat
  • 10g
    lemon juice
  • 10g
    pear vinegar

Pear compote

PreparationIngredients
Preparation

Step 1. Peel the pears and remove the core.

Step 2. Mash the flesh of the pears with the glucose syrup and lemon juice.

Step 3. Add the sugar together with the pectin to the puree and bring to the boil.

Step 4. Finish by adding the diced fresh pears and reserve in the fridge.

Ingredients
  • 500g
    fresh pear
  • 50g
    sugar
  • 10g
    NH pectin
  • 25g
    lemon juice
  • 50g
    glucose syrup
  • 200g
    diced pear

Lactée barry 35% spray

PreparationIngredients
Preparation

Step 1. Melt the two ingredients, mix and set aside at 40°C

Ingredients

Assembly and finishing

Step 1. Place the crisp on the sablé, pipe the chocolate and walnut crémeux and the fresh pear compote on top.

Step 2. Next, whip up the chocolate and walnut ganache and pipe to give a tree bark texture.

Step 3. Spray with milk chocolate and cocoa butter to give a velvety appearance.