Chestnut Travel Cake
- Level:
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Difficult
- Makes:
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Recipe for 4 cakes
Pate de fruit passion fruit Yuzu
Used products: Pate de fruit passion fruit Yuzu
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3.5 ozPassion fruit puree
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3.5 ozYuzu puree
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1.8 ozPear puree
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1.8 ozGlucose syrup
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2.6 ozGranulated sugar
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0.3 ozYellow pectin
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1.8 ozDextrose
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1.8 ozGranulated sugar
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3.5 ozIsomalt
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0.1 ozCitric 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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3.5 ozPowdered sugar
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3.5 ozDextrose
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1.8 ozErythritol
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4.6 ozAlmond powder
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2.8 ozChestnut powder
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2.8 ozCake flour
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0.1 ozSalt
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0.2 ozBaking powder
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12.3 ozEgg white
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1.4 ozChestnut paste
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3.5 oz36% cream
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7.1 ozNoisette 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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2.8 ozPure macadamia paste
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2.6 ozCornflakes honey
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0.4 ozLyophilized raspberry
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0.7 ozSparkling sugar peta zeta
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0.1 ozSalt
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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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7.1 ozFrozen cowberry
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3.5 ozDried cranberry
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3.5 ozYuzu puree
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4.2 ozGranulated sugar
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0.1 ozNh pectin
Preparation: Cowberry Marmalade
Make a marmalade.
Chocolate Glaze with almonds
Used products: Chocolate Glaze with almonds
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2.5 ozAlmond 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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8.5 ozButter
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5.6 ozPowdered sugar
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12.7 ozCake flour
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1.4 ozAlkalized black cacao
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2.3 ozAlmond powder
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2.8 ozEggs
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0.1 ozSalt
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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