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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