Chestnut Travel Cake
- Level:
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Difficult
- Makes:
-
Recipe for 4 cakes
Pate de fruit passion fruit Yuzu
Used products: Pate de fruit passion fruit Yuzu
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100 gpassion fruit puree
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100 gyuzu puree
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50 gpear puree
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50 gglucose syrup
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75 ggranulated sugar
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8 gyellow pectin
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50 gdextrose
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50 ggranulated sugar
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100 gisomalt
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3 gCitric acid
Preparation: Pate de fruit passion fruit Yuzu
Combine passion fruit puree, yuzu puree, pear puree and glucose syrup. Heat to 40°C. Mix and add granulated sugar and yellow pectin. Mix and add dextrose, granulated sugar and isomalt. Cook up to 108°C. Mix and add citric acid with 1:1 water. Pour into frames.
Chestnut Financier
Used products: Chestnut Financier
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100 gpowdered sugar
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100 gdextrose
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50 gerythritol
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130 galmond powder
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80 gchestnut powder
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80 gcake flour
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2 gsalt
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6 gBaking powder
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350 gegg white
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40 gchestnut paste
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100 g36% cream
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200 gnoisette butter
Preparation: Chestnut Financier
Mix all ingredients to obtain a homogenous texture. Leave for 30 min. Bake at 175°C.
Pailleté Feuilletine™
Used products: Pailleté Feuilletine™
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80 gpure macadamia paste
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75 gcornflakes honey
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10 glyophilized raspberry
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20 gSparkling sugar Peta Zeta
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3 gsalt
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1 drop(s)casia extract
Preparation: Pailleté Feuilletine™
Mix all ingredients. Put on the sable.
Cowberry Marmalade
Used products: Cowberry Marmalade
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200 gfrozen cowberry
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100 gdried cranberry
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100 gyuzu puree
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120 ggranulated sugar
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3 gNH pectin
Preparation: Cowberry Marmalade
Make a marmalade.
Chocolate Glaze with almonds
Used products: Chocolate Glaze with almonds
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70 galmond pieces
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titanium white
Preparation: Chocolate Glaze with almonds
Mix Cacao Barry chocolate and cocoa butter. Add almond pieces and titanium white. Pour out at 45 °C. Additionally: 190 g raspberry crunch SOSA
Chocolate pate sable
Used products: Chocolate pate sable
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240 gbutter
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160 gpowdered sugar
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360 gcake flour
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40 galkalized black cacao
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65 galmond powder
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80 geggs
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4 gsalt
Preparation: Chocolate pate sable
Mix together all ingredients. Roll between papers and freeze. Make bottoms in a tart mould. Decorate with a chocolate pod.
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