Sweet Potato Parfait Sandwiches

You'll need:

(For 4 persons)

 New: Yield 8 portions! Recipe and photo by Natalia Arevalo

Approximately Prep Time 2 hours

Sweet Potato Parfait

150 gram Sweet potato
40 gram Honey
320 gram Cream
150 gram Pate a bombe
2 sheets Gelatine Leaves (GELITA Silver)

Pate a Bombe

100 gram Yolks
67 gram Sugar
25 gram Water

Maple Pecan Cookie

240 gram Butter
200 gram Sugar
40 gram Maple syrup
40 gram Eggs
80 gram Yogurt
280 gram Flour
120 gram Corn starch
4.8 gram Baking powder
2.4 gram Salt
2 gram Cinnamon
140 gram Pecans

Candied Pecans

150 gram Whole pecans
75 gram sugar
1 gram salt

Preparation

  • Step 1

    Sweet Potato Parfait

    Wrap the sweet potato in an aluminum foil and bake at 200°C for about 20 minutes or until soft. While hot blend with the honey in the food processor until it becomes puree.


    1.    Warm up 80gr of the cream, remove from the heat and add the bloomed gelatin.
    2.    Mix with the sweet potato.
    3.    Fold pate a bombe in the potato puree.
    4.    Whip the rest of the cream and fold in the previous mix.
    5.    Put in a pastry bag and portion in metal rings with acetate.
    6.    Keep in the frezzer all the time.
    7.    Unmold and put between 2 cookies.

  • Step 2

    Pate a Bombe

    1.    Whip egg yolks until pale and creamy.
    2.    Make a syrup with the water and the sugar, and cook until 118°C.
    3.    Drizzle the syrup onto the yolks and beat, on full speed, for 3-5 minutes until you have a firm yellow foam.
    4.    Mix until obtain a creamy texture.

     

  • Step 3

    Maple Pecan Cookie

    1.    Cream butter, sugar, and maple syrup.
    2.    Add eggs and yogurt.
    3.    Add all the powders and mix until incorporate.
    4.    Add the chopped pecans.
    5.    Roll out between 2 parchment papers and freeze.
    6.    Cut while the dough is frozen with metal ring (7cmD).
    7.    Bake at 175°C for about 12 minutes.

  • Step 4

    Candied Pecans

    1.    Toast pecans on a sautéed pan.
    2.    Add the sugar little by little and caramelize it on a medium heat.
    3.    Remove from the heat and cold down.