Meet the finalists
Meet the finalists
Roche Piriou / A Trip to Brittany / the Angelic
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Roche Piriou
In the dessert for the elderly, I chose comforting and well known flavours. It’s a concentration of the products that I love. To fit the audience, I reduced the sugar and fat as much as was possible without altering the taste and pleasure of the treat.
A Trip to Brittany
For explorers I chose products from my region, knowing that my region is one of sea explorers.Buckwheat, apple sweet clover are grown close to my home by passionate farmers who care about their products and protect the environments
The Angelic
For this hedonist dessert, I chose a gourmet ingredient with the french Hazelnut. The Creamy hazelnut heart brings back childhood memories, with the thick bread slice and the hazelnut cocoa spread on top of it.
And for the candy lovers, the fruit paste will enchant everyone.
Recipe components
Roche Piriou
Preparation Cocoa Gaufrette
Mix the chickpea juice. Add the icing sugar, flour and the cocoa powder Plein Arôme 100% Cacao. Add the melted butter and spread into the wanted shape and size. Bake for 10 minutes at 180°C | Ingredients
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Preparation Chocolate Crémeux, Vanilla from Tahiti
Heat up the infusion and pour part of it on the mix of whisked yolks and invert sugar (whitened). Cook at 82°C and leave aside. Add the Gelatin mass. Pour on Mexique 66% Chocolate and Elysée 36% Chocolate then mix. Cling film and cool down quickly. | Ingredients
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Preparation Puffed rice nougatine
Heat up Glucose, add the cassonade and butter. Cook then add the puffed rice. | Ingredients
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Preparation Poached pineapple
Cook the pineapple in exotic purée and vanilla for 10 minutes, then drain. Use the cooking juice, and cook it again with the pectin and sugar. Mix it with the pineapple. | Ingredients
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Assembly and finishing
Put the coca gaufrette layer, then the puffed rice nougatine. Place the chocolate round decor (cerclage) around the biscuit then pipe the crémeux inside, smooth the top, then add the pineapple bits and decoration. | |
A Trip to Brittany
Preparation Cocoa Gaufrette
Mix the chickpea juice. Add the icing sugar, flour and the cocoa powder Plein Arôme 100% Cacao. Add the melted butter and spread into the wanted shape and size. Bake for 10 minutes at 180°C | Ingredients
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Preparation Chocolate crémeux infused with sweet clover
Infuse sweet clover in the mix of cream and milk for 10 minutes. Then heat the infusion, pour some of it on the mix of whisked yolks and invert sugar (whitened). Cook at 82°C. Leave aside. Add the gelatin mass (melted) Pour on Or Noir Arouez 67.1% chocolate and Elysée 36% chocolate then mix. Cling film and cool down quickly.
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Preparation Buckwheat nougatine
Heat up the glucose, add the cassonade and butter. Cook then add the buckwheat. | Ingredients
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Preparation Apple pickles
Boil up the mix of all ingredients, then pour on the diced apples. Cling film and leave to marinate for 30 minutes. Filter and Drain the apples. | Ingredients
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Preparation Lemon jelly
Heat up the juice at 40°C. Add the mix of pectin and sugar/ Boil and add the remaining sugar. Cook for 1 minutes. Cool down then mix with the apple pickles | Ingredients
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Assembly and finishing
Put the coca gaufrette layer, then the buckwheat nougatine. Place the chocolate round decor (cerclage) around the biscuit then pipe the crémeux inside, smooth the top, then add the apple pickles and decoration. | |
the Angelic
Preparation Cocoa Gaufrette
Mix the chickpea juice. Add the icing sugar, flour and the cocoa powder Plein Arôme 100% Cacao. Add the melted butter and spread into the wanted shape and size. Bake for 10 minutes at 180°C | Ingredients
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Preparation Puffed rice and hazelnut nougatine
Heat up the glucose, then add Cassonade and the butter. Cook then add the puffed rice and hazelnuts. | Ingredients
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Preparation Praliné crémeux
Heat up the cream and milk. Pour part of it on the mix of whisked yolks and invert sugar (whitened). Cook at 82°C and leave aside. Add the melted gelatin mass. Pour on the mix of Elysée 36% Chocolate, Alto el Sol 65% Chocolate and the hazelnut praliné, mix. Cling film and cool down quickly. | Ingredients
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Preparation Buckwheat sablé
Mix the butter and sugar, then add the yolks. Add the mix of flour and baking powder. Spread in a frame and bake for 14 minutes at 180°C. | Ingredients
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Preparation Creamy hazelnut praliné heart with biscuit
Crumble the sablé then mix with the praliné. | Ingredients
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Preparation Lemon fruit paste
Heat up the juice at 40°C, add the mix of sugar and pectin. Boil up then add the sugar. Cook at 118°C. | Ingredients
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Preparation Lemon Jelly
Heat up the juice at 40°C, add the mix of sugar and pectin. Boil up then add the sugar. Boil for 2 minutes. | Ingredients
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Assembly and finishing
Put the coca gaufrette layer, then the puffed rice and hazelnut nougatine. Place the chocolate round decor (cerclage) around the biscuit then pipe the crémeux leaving the middle empty. Pipe the creamy praliné heart in the middle, and smooth. Place on top the mix of lemon fruit paste and decoration. | |