Red Spinach Soft Cake

Used Cacao Barry products

Force Noire™ 50%

Alunga™ 41%

Mycryo™ Cocoa Butter

Nuts - Praliné 50% Hazelnuts - paste - 5kg bucket

Pralin Feuilletine™

Fall / Winter

Red Spinach Soft Cake

Created by

Philippe Marand
EEMEA Manager Chocolate Academy™ centres

Level

level 3

Used Cacao Barry products

Force Noire™ 50%

Alunga™ 41%

Mycryo™ Cocoa Butter

Nuts - Praliné 50% Hazelnuts - paste - 5kg bucket

Pralin Feuilletine™

Assembly

Trim red spinach sponge to the size of 2.5 x 5.5 x2 cm (w x l x h).
Cut pomegranate jelly to the size of 2.5 x 2 x 0.5 cm.
Place jelly and sponge together.
Fill in 40g Early grey Alunga™ cream into silicone mold pillow (SF 165 Silikomart).
Insert sponge and jelly.
Freeze and unmold.
Glaze with Alunga™ milk chocolate glaze.
Place on Praliné feuilletine base.
Decorate with the Force Noire™ texture Chocolate on the mould.

Red spinach soft cake

Ingredients	Preparation
150g butter 100g sugar 100g egg yolks 50g milk 100g crushed hazelnuts 270g red spinach	Mix together with a food mixer
100g egg white 50g sugar	Make a French meringue
Fold the French meringue into the red spinach mix.
190g flour 15g baking powder 100g Force Noire™ 50%	Spread to the size 28 x 36 cm. Bake at 160˚C for 17 minutes.

Pomegranate jelly

Ingredients	Preparation
305g pomegranate juice 50g raspberry puree 220g sugar 14g NH pectin 230g glucose	Cook to 65-70°B.

Praliné Feuilletine base

Ingredients	Preparation
50g Alunga™ 41% 50g Mycryo™ Cocoa Butter	Melt together
500g Nuts - Praliné 50% Hazelnuts - paste - 5kg bucket 200g Pralin Feuilletine™	Fill 25g into the the mold, leave until set.

Earl grey Alunga™ cream

Ingredients	Preparation
150g milk 10g Earl Grey tea	Infuse together
400g Alunga™ 41%	Pour over
450g half whipped cream 35%	At 40°C, add

Alunga™ milk chocolate glaze

Ingredients	Preparation
150g water 300g sugar 300g glucose	Cook to 103°C
200g cream	Deglaze with
26g gelatin leaves 180 bloom 120g water for hydrating 300g Alunga™ 41%	Then add