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3 log chocolate cake
Ingredients:
- Barry Glace Fondant
- Milk couverture Lactée Supérieure
- Light Compound Coating
- Cocoa powder Extra Brute
- White chocolate Blanc Satin™
- Cocoa butter Mycryo® cocoa butter
-
Dark couverture
Extra-bitter
Guayaquil
Presentation
Presentation 1
| Preparation | Ingredients |
| Freeze | the three chocolate log |
| Spray the top of the log at 45°C with | Barry Glace Fondant |
Presentation 2
| Preparation | Ingredients |
| Glaze the log with | a neutral cold coating |
Presentation 3
| Preparation | Ingredients |
| To cover the log, use | a milk glaze |
| Boil | 250 g of full cream milk |
| With | 100 g glucose |
| Add | 12 g of sheets of gelatine |
| Pour over | 300 g of milk couverture Lactée
Supérieure melted to 40°C
300 g melted Light Compound Coating |
| Use the glaze at 24°C |
Cocoa biscuit
Recipe for three 600 g sponge layers
| Preparation | Ingredients |
| Whisk
|
200 g egg yolks
500 g whole eggs 400 g granulated sugar |
| Beat | 320 g egg whites
160 g granulated sugar |
| Sieve | 120 g flour
120 g cocoa powder Extra Brute |
| Bake for 10 minutes in convection oven at 200°C |
One plate of sponge cake covers 5 log moulds.
Basic custard cream
| Preparation | Ingredients |
| Heat to 85°C
|
560 g full cream milk
170 g egg yolks 120 g granulated sugar |
| Strain |
Chocolate Cream Blanc Satin™
| Preparation | Ingredients |
| Mix | 210 g hot basic English cream |
| With | 245 g white chocolate Blanc Satin ™
35 g melted Mycryo® cocoa butter at 30°C |
| At 40°C, add | 420 g frothy cream |
Dark chocolate cream Extra Bitter Guayaquil
| Preparation | Ingredients |
| Mix | 280 g hot basic crème anglaise |
| With | 235 g dark couverture Extra Bitter Guayaquil |
| At 40°C, add | 400 g frothy whipped cream |
White chocolate cream with milk couverture Lactée supérieure
| Preparation | Ingredients |
| Mix | 210 g hot basic crème anglaise |
| With | 315 g milk couverture Lactée Supérieure |
| At 40°C, add | 350 g frothy cream |