RUGOSO CAKE

Used Cacao Barry products
Alunga™ 41%
Mycryo™ Cocoa Butter
Cara Crakine™
Pure Paste 100% Hazelnuts
Ghana 40%
Zéphyr™ 34%
Recipes by season

RUGOSO CAKE

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Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 3
Steps
  1. COCOA SHORTBREAD PASTE
  2. CARA CRAKINE
  3. RUGOSO MOULDED GANACHE
  4. WHITE BASE GLAZING
Used Cacao Barry products
Alunga™ 41%
Mycryo™ Cocoa Butter
Cara Crakine™
Pure Paste 100% Hazelnuts
Ghana 40%
Zéphyr™ 34%

COCOA SHORTBREAD PASTE

IngredientsPreparation
  • 155g
    fresh butter
  • 98g
    icing sugar
  • 55g
    ground almonds
  • 1piece(s)
    vanilla bean
  • 50g
    eggs
  • 260g
    flour
  • 30g
    Extra Brute

CARA CRAKINE

IngredientsPreparation

RUGOSO MOULDED GANACHE

IngredientsPreparation
  • 730g
    cream
  • 130g
    butter
  • 100g
    sorbitol

WHITE BASE GLAZING

IngredientsPreparation
  • 130g
    cold water
  • 260g
    sugar
  • 260g
    glucose
  • 170g
    unsweetened concentrated milk
  • 20g
    gelatin powder (200 Bloom)
  • 120g
    water for hydrating
  • 325g
    Zéphyr™ 34%
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