Matimi

Chocolate Travel Cake

Matimi

Created by
  • Maurizio Frau
Level
level 3
Recipe components

Soft Biscuit

IngredientsPreparation
  • 440g
    butter
  • 220g
    icing sugar
  • 97g
    starch
  • 92g
    flour
  • 9g
    baking powder
  • 11g
    modified starch
  • 88g
    Plein Arôme
  • 33g
    dextrose
  • 6g
    xanthan gum
  • 220g
    eggs
  • 220g
    yolk
  • 187g
    icing sugar
  • 22g
    orange peels
  • 2g
    vanilla

Whip the butter and icing sugar with the flavours in one bowl and, separately, whip the yolks and the icing sugar. Assembly the two mixes and add sieved powders. Roll out to a thickness of 7 mm and bake for 7 minutes at 210°C.

 

Chocolate Cream

IngredientsPreparation

Heat the milk, then add powders and heat to 85°C. Add the chocolate and mix. Roll out to a thickness of 5 mm and blast chill.

Mascarpone Cheese Ganache

IngredientsPreparation
  • 150g
    mascarpone cheese
  • 37g
    water
  • 34g
    tremoline
  • 1g
    vanilla
  • 30g
    anhydrous butter

Heat the liquids and sugars to 39°-40°C and add butter pomade. Melt the chocolate to 30-35°C. Gradually mix in the cream in the chocolate. Then add the melted butter. Roll out to a thickness of 5 mm and blast chill.

Cremino

IngredientsPreparation
  • 600g
    Cacao Barry® Or Noir™ 67,1% by Maurizio Frau
  • 390g
    rice oil

Mix the melted chocolate and the oil and temper at 22°C. Glaze the cake at room temperature.

Chocolate sablé

IngredientsPreparation
  • 336g
    flour
  • 37g
    Plein Arôme
  • 225g
    butter
  • 150g
    icing sugar
  • 19g
    yolk
  • 37g
    eggs
  • 18g
    orange concentrate
  • 3g
    vanilla

Mix butter, flour and cocoa to obtain a sandy texture, then add sugar and finally eggs. Before baking, dust 100 g of cane sugar and 10 g of orange peel on the sablé itself.