Chestnut Travel Cake

Pate de fruit passion fruit Yuzu

Ingredients Preparation
  • 100g
    passion fruit puree
  • 100g
    yuzu puree
  • 50g
    pear puree
  • 50g
    glucose syrup
  • 75g
    granulated sugar
  • 8g
    yellow pectin
  • 50g
    dextrose
  • 50g
    granulated sugar
  • 100g
    isomalt
  • 3g
    Citric acid

Combine passion fruit puree, yuzu puree, pear puree and glucose syrup. Heat to 40°C. Mix and add granulated sugar and yellow pectin. Mix and add dextrose, granulated sugar and isomalt. Cook up to 108°C. Mix and add citric acid with 1:1 water. Pour into frames.

Chestnut Financier

Ingredients Preparation
  • 100g
    powdered sugar
  • 100g
    dextrose
  • 50g
    erythritol
  • 130g
    almond powder
  • 80g
    chestnut powder
  • 80g
    wheat flour
  • 2g
    salt
  • 6g
    Baking powder
  • 350g
    egg white
  • 40g
    chestnut paste
  • 100g
    36% cream
  • 200g
    noisette butter

Mix all ingredients to obtain a homogenous texture. Leave for 30 min. Bake at 175°C.

Pailleté Feuilletine™

Ingredients Preparation
  • 200g
    Zéphyr™
  • 80g
    pure macadamia paste
  • 10g
    Mycryo™ Cocoa Butter
  • 70g
    Pailleté Feuilletine™
  • 75g
    cornflakes honey
  • 30g
    Cocoa Nibs
  • 10g
    lyophilized raspberry
  • 20g
    Sparkling sugar Peta Zeta
  • 3g
    salt
  • 1drop(s)
    casia extract

Mix all ingredients. Put on the sable.

Cowberry Marmalade

Ingredients Preparation
  • 200g
    frozen cowberry
  • 100g
    dried cranberry
  • 100g
    yuzu puree
  • 120g
    granulated sugar
  • 3g
    NH pectin

Make a marmalade.

Chocolate Glaze with almonds

Ingredients Preparation
  • 400g
    Zéphyr™
  • 150g
    Deodorized Cocoa Butter
  • 70g
    almond pieces
  • As needed
    titanium white

Mix Cacao Barry chocolate and cocoa butter. Add almond pieces and titanium white. Pour out at 45 °C. Additionally: 190 g raspberry crunch SOSA

 

Chocolate pate sable

Ingredients Preparation
  • 240g
    butter
  • 160g
    powdered sugar
  • 360g
    wheat flour
  • 40g
    alkalized black cacao
  • 65g
    almond powder
  • 80g
    eggs
  • 4g
    salt

Mix together all ingredients. Roll between papers and freeze. Make bottoms in a tart mould. Decorate with a chocolate pod.

 

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