Travel cake

Travel cake


Chocolat cake

Used products: Chocolat cake

Preparation: Chocolat cake

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

Used products: Citrus Jelly Insert

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

Preparation: Citrus Jelly Insert

Place everything in a saucepan and bring to a boil.

Deposit into a mould, let set.

Pistachio Praline Insert

Used products: Pistachio Praline Insert

Preparation: 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.

Reconstituted Pistachio Crumble

Used products: Reconstituted Pistachio Crumble

Preparation: 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.