Mini Moelleux Cakes
Recipe
Moelleux Cake Dough
Ingredients | Preparation |
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Whip up together. |
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Add. Whip up lightly. |
Fill cake pan with dough (40 g for each cake pan) and bake at 175°C for 14 minutes. |
Glazing
Ingredients | Preparation |
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Add. Boil to 103°C. |
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Put 1 recipient. |
Emulsify immediately with blender. Let rest overnight. |
Ganache
Ingredients | Preparation |
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|
Heat to 45°C. |
Emulsify immediately with blender to ±32°C. |
Finishing and presentation
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. |