Mini Moelleux Cakes

Recipe

Created by

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.