Cotillon Cake

Recipe

  1. brownie sponge
  2. Tobado ganache
  3. Opal strawberry cream
  4. whipped strawberry, vinegar and beetroot jelly
  5. white chocolate and beetroot shavings
  6. Maragda mousse
  7. shiny cocoa coating
  8. assembly

brownie sponge

ingredients preparation
  • 450g
    butter
  • 250g
    CHD-Q84TOBA
  • 500g
    brown sugar
  • 40g
    invert sugar
  • 390g
    whole egg(s)
  • 1g
    salt
  • 145g
    weak flour
  • 75g
    powdered beetroot
  • 20g
    DCP-20R03-CV

We put the butter with the salt and sugar in a blender with the blade.
Homogenize and add the melted couverture little by little.
Incorporate the flour with cocoa powder and powder beetroot.
Roll out on a griddle. 
Boil to 200ºC for about 15 minutes.
Let cool.

Tobado ganache

ingredients preparation
  • 125g
    cream
  • 100g
    CHD-Q84TOBA
  • 10g
    invert sugar

Heat the cream with the invert sugar and pour over the melted couverture.
Set aside.

Opal strawberry cream

ingredients preparation
  • 85g
    milk
  • 85g
    strawberry puree
  • 10g
    sugar
  • 50g
    CHW-O35OPAL
  • 1g
    iota carrageenan

Dissolve the Iota-carrageenan with the sugar.
Heat the purée with the sugar and the Iotacarrageenan.
Bring to the boil.
Pour in the chocolate and emulsify.
Pour 110 g over the brownie.

whipped strawberry, vinegar and beetroot jelly

ingredients preparation
  • 205g
    strawberry puree
  • 50g
    water
  • 25g
    powdered beetroot
  • 25g
    sweet and sour vermouth vinegar
  • 25g
    sugar
  • 14g
    Instagel
  • 0.4g
    citras

Dissolve the sugar in the water and mix all the
ingredients in a jug using a food processor.
Beat together and pour into the inner mould until full.

white chocolate and beetroot shavings

ingredients preparation
  • 70g
    CHW-O35OPAL
  • 7g
    powdered beetroot

Temper the chocolate and mix in the powdered beetroot.
Spread onto a marble surface and make shavings.
Set aside.

Maragda mousse

ingredients preparation
  • 150g
    strawberry puree
  • 30g
    sugar
  • 25g
    egg yolks
  • 5g
    gelatin leaves
  • 195g
    CHD-O68MARA
  • 270g
    half whipped cream 35%

Heat the strawberry purée and the sugar together.
Pour onto the egg yolks and cook at 85 ºC.
Pour the mixture over the melted couverture and emulsify.
Mix with the semi-whipped cream and add the Opal-beetroot shavings.
Pour into moulds.
Remove the shavings and set aside.

shiny cocoa coating

ingredients preparation
  • 95g
    water
  • 250g
    sugar
  • 45g
    glucose
  • 20g
    gelatin leaves
  • 75g
    DCP-20R03-CV
  • 65g
    butter
  • 435g
    cold neutral gelatine

Boil the water with the glucose and the sugar.
Dissolve the previously soaked gelatine leaves in the mixture. 
Add the cocoa powder, butter and neutral gelatine.
Strain and set aside.
Steam at 35 ºC.

assembly

Place the sponge in the inner mould.
Spread the Tobado ganache a little.
Pour over the Opal-strawberry cream.
Add the whipped jelly.
Freeze.
Pour out the Maragda mousse.
Place in the middle.
Freeze.
Remove from the mould and glaze with the cocoa coating.
Decorate as you like.
(Note: To make the cork we used a silicon mould based on a Cava cork and for the confetti we used coloured white chocolate couverture placed between two sheets of dipping paper).