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  2. Ruby Cabosse Praline - Rosé Champagne

Almond and poppy seed cake

Growing up in communist Poland, Bartlomiej Járzyna didn't have any choice of ingredients when he helped his dad in the family pastry shop. The wide range of flavours available today made him vow to not ever compromise when spoiling his fans in Poland with great taste. In this cake he pairs poppy seeds with almond and hazelnut flavours and white chocolate. Enjoy!

Recipe

Created by
  • Bartłomiej Jarzyna - Pastry Chef at Cukiernia Jarzyna – Warsaw, Poland
  1. Crispy layer
  2. Almond mousse
  3. White chocolate glaze

Crispy layer

ingredients preparation
  • 43g
    C811NV
  • 87g
    PRA
  • 64g
    M-7PAIL

Melt chocolate. Mix together and add. Pour into 2 14-cm cake rings and leave to cool.

Almond mousse

ingredients preparation
  • 200g
    cream

Bring to a boil. 

  • 6g
    gelatin
  • Q.S.
    water

Soak and add to boiling cream. 

  • 280g
    C811NV
  • 100g
    PRAMANO

Mix into previous mixture. 

  • 360g
    cream

Whip and genty fold into previous mixture. 

White chocolate glaze

ingredients preparation
  • 320g
    water
  • 640g
    caster sugar
  • 640g
    glucose syrup

Mix together and heat up to 105°C.

  • 340g
    gelatin mass
  • 425g
    condensed milk
  • 620g
    CW2NV

Put into high recipient, add boiling mixture to it and homogenise

with stick blender. Leave to rest in a refrigerator for 24 hours

and apply at 35°C.

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