The future planet
Recipe
Souffle sponge cakes
| Ingredients | Preparation |
|---|---|
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Boil milk and butter then whisk in sifted dry ingredients (cake flour, break flour, Cacao Barry Plein Arôme 100% and baking powder). Cook for 1 minute then add egg liquid and yolk to make paste like pate a choux. Make meringue of egg white and berry sugar, then fold into the paste. Spread onto sheet pan with parchment paper, then bake at 180° C for 15 minutes. |
Raspberry cream
| Ingredients | Preparation |
|---|---|
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Heat milk and yolk then combine with cut white chocolate. Add raspberry puree, melted cacao butter and concentrated raspberry puree. Fold raspberry mixture with whipped light cream. |
Fresh strawberry chocolate cream
| Ingredients | Preparation |
|---|---|
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Make anglaise with agar then combine chocolate. Add cut strawberry then pour into molds. |
Raspberry jam
| Ingredients | Preparation |
|---|---|
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Mix all of the ingredients and boil them. |
Chocolate cookie
| Ingredients | Preparation |
|---|---|
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Make pate a sucre then let it rest. Roll out to a round with 2 mm thickness and 5,5 cm in diameter. Bake at 175° C for 12 minutes. |
Montage
Cut sponge and place into cake circle. Pipe raspberry cream into cake circle then pipe raspberry jam on the cream. Place fresh strawberry chocolate cream on the cake above mentioned. Place the cake onto the chocolate cookies. Decorate with small piece of chocolate ornaments. |