Travel cake

Recipe components

Chocolat cake

  • 85g
    strong flour
  • 18g
    Plein Arôme
  • 2g
    Fine sea salt
  • 6g
    baking powder
  • 50g
    Grapeseed oil
  • 100g
    almond paste 50%
  • 35g
  • 50g
    inverted sugar
  • 170g
    whole eggs
  • 80g
    35% cream

Preheat the oven at 160° C.

Sift flour with cocoa powder, baking powder and salt. Melt couverture with the oil.

In a mixer bowl with a whisk attachment, beat warmed almond paste with both sugars until homogenous.

Slowly incorporate eggs at room temperature. Keep whipping until firm ribbon forms.

Add cream following by melted chocolate.

Carefully fold in the flour mixture.

Pipe into prepared moulds and bake for 20 min.

Citrus Jelly Insert

  • 10g
    yuzu juice
  • 22g
    Mandarin puree, 10% sugar
  • 34g
    Pink grapefruit puree, 10% sugar
  • 16g
    mineral water
  • 16g
    caster sugar
  • 2g
    gellan gum

Place everything in a saucepan and bring to a boil.

Deposit into a mould, let set.

Pistachio Praline Insert


Mix all ingredients except almond paste and the liquor.

Pipe into small truffle mould, blast freeze.

Soften almond paste with a bit of liquor, roll out to 2 mm thickness.

Cut circles of the rolled almond paste and wrap praline spheres.

Reserve for assembling.

Pistachio Zephyr™ Truffle


Bring cream with glucose to a boil.

Melt chocolate.

Make a ganache with cream, chocolate and pistachio paste.

Add Mycryo® and then emulsify.

Reconstituted Pistachio Crumble


Mix first four ingredients into a crumble.

Bake crumble at 150C for 15 min, let cool down.

Melt chocolate, add pistachio praline and butter.

Fold in crumble and salt.

Spread onto a silpat and freeze.

Citrus Honey Glaze


Place everything in saucepan and heat until wax is melted.

Use at 60° C.