Spring Carrot Surprise

Spring Carrot Surprise

To celebrate Easter, here is the recipe of the pastry chef Christophe Loeffel!



    1. Step 1

      Diplomatic honey cream 
    2. Step 2

      Whip the cream until almost like Chantilly. Keep it in a cool place. Soak the gelatine in cold water for 10 minutes. Boil the milk in a saucepan, mix the yolks with the sugar and cornflour in a bowl. Pour half of the boiling milk over the mixture and whisk fast. Return the mixture to the saucepan and boil for 2 minutes while stirring vigorously. Add the butter and the gelatine. Mix well. Once this custard is at 35°C, loosen in a mixing bowl with a whisk until you obtain a smooth silken texture, add the whipped cream in 3 times with a cake spatula. Leave it in a cool place for 10 minutes.
    3. Step 3

      Fill a pastry bag with a 10cm plain tip.
    4. Step 4

    5. Step 5

      Make a hazelnut butter. In a mixing bowl add flour, baking powder, sugar and eggs. With the help of the whisk on low speed incorporate the milk and the honey slowly, finish by adding the hazelnut butter. Place in a cake pan with 2cm thickness.
    6. Step 6

      Bake at 175°C for about 10 minutes, check with a knife if it is cooked. Turn out, let cool on grill. Use a bread knife to refine the edges into the shape you prefer.
    7. Step 7

      White chocolate crispy
    8. Step 8

      Melt the white chocolate. Crush the puffed rice, mix the melted chocolate with the puffed rice and cookie mixture, then add the softened butter and mix. Spread between two sheets of paper in the large rulers to 1 cm thick. Leave to cool for 5 minutes. 
    9. Step 9

      Cut into 1.5 cm by 12 cm strips with a bread knife. Cool in the fridge for 30-45mins. 
    10. Step 10

      Steamed and puréed carrots
    11. Step 11

      Peel the carrots and leave 2cm of the green tops. 
    12. Step 12

      Cook in a mixture of water, butter, honey and salt, covered, until they are melting. 
    13. Step 13

      Cut the carrots lengthwise in 2.
    14. Step 14

      For the purée, peel and rinse the carrots. Cut into small regular pieces. Fill a saucepan with water, salt and sugar, put a lid on and cook the carrots until they’re very soft. Mix to make a purée and add seasoning to taste. Let cool before placing in piping bag.
    15. Step 15

      Optional: for an additional plating element, prepare a sweet grape purée in the same method as the carrot.
    16. Step 16

      Tuile (optional)
    17. Step 17

      Mix the butter and powdered sugar with a spatula, then add the egg whites in small batches and finish with the flour and the saffron. Spread on a baking sheet and let cool. Bake in the oven at 170°C for 6 to 7 minutes. Take out and let cool. 
    18. Step 18

      Carrot ice cream (optional)
    19. Step 19

      Mix the sugar with the ice stabilizer and the atomized glucose. Heat milk, cream and milk powder. Add the dry powders and boil while mixing. Pour in the carrot puree and honey. Mix. Turbinate and freeze.