Club Cake Origin (Chocolate & Orange)

Snack

Club Cake Origin (Chocolate & Orange)

Created by
  • Vincent Vallée
    French finalist and winner of the World Chocolate Masters 2015, works at Pâtisserie Bamas in Anglet
Level
level 3
Recipe components

Cigarette Dough

IngredientsPreparation
  • 90g
    icing sugar
  • 90g
    egg white
  • 90g
    flour
  • 90g
    butter
  • Q.S.
    egg yolks
  • Q.S.
    hydrosoluble colouring

Mix together icing sugar, flour and egg whites.
Melt butter at 45°C and add.
Colour one half of mixture with egg yolks, the other half with brown colouring.
Spread out on silpat with spatula and create desired effect.
Place in freezer.

Chocolate Biscuit 650 g/tray

IngredientsPreparation
  • 55g
    invert sugar
  • 190g
    whole egg(s)
  • 55g
    almond powder
  • 95g
    sugar
  • 90g
    35% cream
  • 95g
    flour
  • 7g
    baking powder
  • 2g
    salt
  • 55g
    butter

Melt together butter and cocoa mass at 50°C.
Mix together all other ingredients and incorporate cocoa mass mixture.
Pour onto silpat-covered tray (already decorated with cigarette dough).
Bake at 170°C for 8 minutes.

Speculoos Chocolate 100 g/tray

IngredientsPreparation
  • 22g
    butter
  • 27g
    brown sugar
  • 44g
    flour
  • 4g
    milk
  • 0.5g
    salt

Mix together all ingredients and homogenise.
Strain into tray covered with greaseproof paper.
Bake at 150°C for 20 minutes.

Crunchy Speculoos Chocolate Praliné 200 g/layer

IngredientsPreparation
  • 70g
    Praliné 50% Almonds Hazelnuts
  • 81g
    chocolate speculoos
  • 8g
    butter
  • 22g
    Deodorized Cocoa Butter

Mix together praliné and chocolate speculoos.
Melt together butter, cocoa butter and chocolate at 45°C.
Mix together both mixtures and pour over chocolate biscuit.

Chocolate Ganache Fleur de Cao 225 g/layer

IngredientsPreparation

Heat together cream and glucose.
Pour over chocolate and homogenise.

Orange Compote 200 g/layer

IngredientsPreparation
  • 10g
    glucose syrup DE 40
  • 135g
    orange(s)
  • 24g
    invert sugar
  • 30g
    sugar
  • 4g
    NH pectin

Blanch oranges three times and mash them into puree.
Heat together orange puree, glucose and invert sugar.
Slowly add sugar and pectin, and heat up to 65°C.
Leave to cool and mix well.

Assembly

When cool, cut chocolate biscuit into 49 by 7 cm strips.
Place one chocolate biscuit strip on a 1-cm thick Plexiglas frame, cover with ganache and place one chocolate biscuit strip on top.
Place 0.8-mm thick Plexiglas frame on top of chocolate biscuit strip, cover with orange compote and place one chocolate biscuit strip on top.
Place 1-cm thick Plexiglas frame on top of chocolate biscuit strip, cover with ganache and place one chocolate biscuit strip on top.
Leave to rest in freezer, pull out Plexiglas frames from between and cut into 7 by 7 cm triangles.
Eat at room temperature.