Travel cake

Chocolat cake

Ingredients Preparation
  • 85g
    strong flour
  • 18g
    Plein Arôme
  • 2g
    Fine sea salt
  • 6g
    baking powder
  • 50g
    Grapeseed oil
  • 100g
    almond paste 50%
  • 35g
    trehalose
  • 50g
    inverted sugar
  • 170g
    whole eggs
  • 80g
    35% cream
  • 45g
    Alto El Sol

Preheat the oven at 160° C.

Sift flour with cocoa powder, baking powder and salt. Melt couverture with the oil.

In a mixer bowl with a whisk attachment, beat warmed almond paste with both sugars until homogenous.

Slowly incorporate eggs at room temperature. Keep whipping until firm ribbon forms.

Add cream following by melted chocolate.

Carefully fold in the flour mixture.

Pipe into prepared moulds and bake for 20 min.

Citrus Jelly Insert

Ingredients Preparation
  • 10g
    yuzu juice
  • 22g
    Mandarin puree, 10% sugar
  • 34g
    Pink grapefruit puree, 10% sugar
  • 16g
    mineral water
  • 16g
    caster sugar
  • 2g
    gellan gum

Place everything in a saucepan and bring to a boil.

Deposit into a mould, let set.

Pistachio Praline Insert

Ingredients Preparation
  • 70g
    Praliné 70% Pistachios
  • 30g
    Praliné 50% Almonds Hazelnuts
  • 15g
    Pailleté Feuilletine™
  • 0.2g
    Fennel Pollen
  • 4g
    Freeze dried mandarin
  • Q.S.
    almond paste 50%
  • Q.S.
    mandarin napoleon

Mix all ingredients except almond paste and the liquor.

Pipe into small truffle mould, blast freeze.

Soften almond paste with a bit of liquor, roll out to 2 mm thickness.

Cut circles of the rolled almond paste and wrap praline spheres.

Reserve for assembling.

Pistachio Zephyr™ Truffle

Ingredients Preparation
  • 190g
    35% cream
  • 25g
    glucose syrup
  • 250g
    Zéphyr™
  • 25g
    Pistachio pure paste
  • 20g
    Mycryo™ Cocoa Butter

Bring cream with glucose to a boil.

Melt chocolate.

Make a ganache with cream, chocolate and pistachio paste.

Add Mycryo® and then emulsify.

Reconstituted Pistachio Crumble

Ingredients Preparation
  • 40g
    unsalted butter
  • 30g
    caster sugar
  • 10g
    trehalose
  • 50g
    plain flour
  • 112g
    crumble
  • 15g
    Praliné 70% Pistachios
  • 8g
    unsalted butter
  • 15g
    Zéphyr™
  • 2g
    salt

Mix first four ingredients into a crumble.

Bake crumble at 150C for 15 min, let cool down.

Melt chocolate, add pistachio praline and butter.

Fold in crumble and salt.

Spread onto a silpat and freeze.

Citrus Honey Glaze

Ingredients Preparation
  • 400g
    Grapeseed oil
  • 95g
    Beeswax
  • 25g
    Deodorized Cocoa Butter
  • 10g
    Bee pollen
  • 5drop(s)
    Grapefruit essential oil

Place everything in saucepan and heat until wax is melted.

Use at 60° C.

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