Urban leaf travel cake
- Level:
-
Difficult
- Makes:
-
Recipe for 1 piece
Cakes Chocolat
Used products: Cakes Chocolat
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1.8 ozEgg yolks
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3.6 ozEgg white
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2.1 ozPowdered sugar
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1.1 ozInverted sugar
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2.1 ozAlmond flour, finely ground
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2.5 ozMelted butter
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0.3 ozDcp-22exbru
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0.7 ozFlour
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0.1 ozBaking powder
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1.4 ozPiedmont hazelnuts, chopped
Preparation: Cakes Chocolat
Whip egg yolk, egg white, powdered sugar, inverted sugar and almond for 6 min. Warm butter 45°C, gradually add after 4 min to the eggs.
Melt couverture (45°C) and add, whip an additional 2 min.
Mix flour, cocoa powder and baking powder and incorporate. Finally fold in hazelnuts. Fill into mould.
Bake at 150°C approx. 35 min.
Caramel lemon, lime
Used products: Caramel lemon, lime
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2.4 ozSugar
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0.3 ozGlucose
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1.5 ozCream
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1.8 ozLemon juice
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0.5 ozLime juice
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0.0 grSea salt
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0.9 ozButter
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0.0 grLime zest
Preparation: Caramel lemon, lime
Caramelize sugar and glucose. Deglaze with cream, add lemon and lime juice and bring to a boil. Add liquid caramel to couverture. Add cocoa butter, salt and lime zest and mix. Finally add butter.
Leave to cool to 20°C.
Couverture Glaze
Used products: Couverture Glaze
Preparation: Couverture Glaze
Mix tempered couverture with remaining ingredients.
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