Fusion ch3

Fusion ch3

Recipe for 4 Travel Cakes

Chocolate Sponge

Used products: Chocolate Sponge

Preparation: Chocolate Sponge

Whip eggs, sugar, vanilla, then add baking powder, baking soda Cacao Barry – Extra Brute 100%, salt and water.

Mix crème fraiche with Cacao Barry – Grand Caraque100% and add to previous mixture.

Add flour and mix to have a homogenous texture.

Spread at 4 mm frame.

Cook at 350° F during 6 minutes.

Raspberry Compote

Used products: Raspberry Compote

  • 100 g
    Passion Fruit Puree La Fruitière
  • 450 g
    Raspberry Puree La Fruitière
  • 125 g
    granulated sugar
  • 100 g
    glucose syrup
  • 18 g
    NH pectin
  • 75 g
    Gelatine Sheets Silver

Preparation: Raspberry Compote

Mix to have a homogenous texture.

Cook at 45° Brix.

When it is cold, pass in the Robot Coupe.

Spread on 4 mm frame.

Hazelnuts Praline Chemisage

Preparation: Hazelnuts Praline Chemisage

Melt Cacao Barry – Excellence 55% and Cacao Barry – Cocoa Butter 100% Mini Pistoles.

Mix with other ingredients to have a homogenous texture.

Weight of the recipe 1000 gr.

Chocolate Sable Breton

Used products: Chocolate Sable Breton

Preparation: Chocolate Sable Breton

Mix in the Robot Coupe to have a homogenous texture.

Roll out at 2 mm with rolling pin

Bake at 350° F during 8 minutes.