Mini Moelleux Cakes

Recipe

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ingredients	preparation
200g butter 150g sugar	Whip up together.
200g flour 200g eggs 50g cream 7g baking powder	Add. Whip up lightly.
Fill cake pan with dough (40 g for each cake pan) and bake at 175°C for 14 minutes.

ingredients	preparation
469g sugar 285g water 569g glucose	Add. Boil to 103°C.
380g condensed milk 305g gelatin 568g CHD-Q68BRA	Put 1 recipient. Pour boiling sugar syrup on top.
Emulsify immediately with blender. Let rest overnight. Right before use, heat quantity you need to ±35°C and mix it with Gold Flakes IBC S017 602.

ingredients	preparation
100g CHD-Q68BRA 100g cream	Heat to 45°C.
Emulsify immediately with blender to ±32°C. Let crystallise at room temperature.

As moelleux: the ganache can be used as filling for the cakes: make an hollow cylinder in each cake and pour in the ganache.

As topping: Cut off cake tops to make them flat. Glaze the cakes with glazing. Pour ganache into in a spiral and decorate with gold leaf.

Gold leaf: Finish off with Dark Chocolate Jura Giraffe Points Mona Lisa CHD-PS-19811E0-999 and Gold Leaves IBC F000066.