Chestnut Travel Cake

Chestnut Travel Cake

Level:
Difficult
Makes:
Recipe for 4 cakes

Pate de fruit passion fruit Yuzu

Used products: Pate de fruit passion fruit Yuzu

  • 100 g
    passion fruit puree
  • 100 g
    yuzu puree
  • 50 g
    pear puree
  • 50 g
    glucose syrup
  • 75 g
    granulated sugar
  • 8 g
    yellow pectin
  • 50 g
    dextrose
  • 50 g
    granulated sugar
  • 100 g
    isomalt
  • 3 g
    Citric 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

  • 100 g
    powdered sugar
  • 100 g
    dextrose
  • 50 g
    erythritol
  • 130 g
    almond powder
  • 80 g
    chestnut powder
  • 80 g
    wheat flour
  • 2 g
    salt
  • 6 g
    Baking powder
  • 350 g
    egg white
  • 40 g
    chestnut paste
  • 100 g
    36% cream
  • 200 g
    noisette 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™

Preparation: Pailleté Feuilletine™

Mix all ingredients. Put on the sable.

Cowberry Marmalade

Used products: Cowberry Marmalade

  • 200 g
    frozen cowberry
  • 100 g
    dried cranberry
  • 100 g
    yuzu puree
  • 120 g
    granulated sugar
  • 3 g
    NH pectin

Preparation: Cowberry Marmalade

Make a marmalade.

Chocolate pate sable

Used products: Chocolate pate sable

  • 240 g
    butter
  • 160 g
    powdered sugar
  • 360 g
    wheat flour
  • 40 g
    alkalized black cacao
  • 65 g
    almond powder
  • 80 g
    eggs
  • 4 g
    salt

Preparation: Chocolate pate sable

Mix together all ingredients. Roll between papers and freeze. Make bottoms in a tart mould. Decorate with a chocolate pod.