Cake-on-the-go

Cake-on-the-go

Level:
Difficult
I think cakes are a very underrated but versatile component in pastry. I wanted to come up with a unique way to consume this classic dessert, one that does not include any cutlery or mess, and that eliminates the overly sweet heaviness of a traditional cake and icing combo. The look is inspired by some of the Indian sweets I grew up eating, and I was always fascinated by the variety in shapes you could achieve, for a dessert that can be easily eaten on-the-go.   Explorer, Hedonist, Health seeker

Explorer

Used products: Explorer

  • 120 g
    Cream 35% (1)
  • 40 g
    3.25% milk
  • 14 g
    glucose
  • 87 g
    white chocolate
  • g
    PRO-PI702
  • 3 g
    gelatin sheets, soaked
  • 290 g
    cold cream 35% fat (2)

Preparation: Explorer

Pistachio whipped ganache

Bring the cream, Milk, glucose and pistachio puree to a boil. Whisk in the gelatin sheets

Pour over the white chocolate and emulsify

Pour second cream and emulsify

Used products: Explorer

Preparation: Explorer

St Domingue ganache

Bring cream and glucose to a boil

Pour over the chocolate and emulsify

Add butter and emulsify

Used products: Explorer

  • 500 g
    sea buckthorn puree
  • 100 g
    sugar
  • 5 g
    agar agar

Preparation: Explorer

Sea buckthorn gel and gelee

Bring everything to a boil

Split the mix into two. 

Blend one half into a smooth gel. Dice the other half into 0.5 cm

Used products: Explorer

  • 300 g
    Sicilian pistachio
  • 200 g
    sugar
  • 50 g
    water

Preparation: Explorer

Pistachio Crunch

Cook the sugar and water to 150C

Add Pistachios and crystallize. 

Take-off excess sugar and caramelize

 

Hedonist

Used products: Hedonist

  • 224 g
    white chocolate
  • 168 g
    35% cream
  • 42 g
    maple syrup
  • 2 g
    agar agar
  • 28 g
    espresso coffee
  • 0.75 piece(s)
    gelatin sheet

Preparation: Hedonist

Coffee Creme Brulee

Bring everything except gelatin sheets to a boil.

Whisk in the gelatin sheets and let it set on a tray

Cut into 0.5cm strips

 

Preparation: Hedonist

Hazelnut and Venezuela chocolate ganache

Bring cream and glucose to a boil
Pour over the chocolate and emulsify
Add butter and emulsify

Used products: Hedonist

  • 100 g
    whole hazelnuts
  • 20 g
    Cascara
  • 50 g
    maple syrup

Preparation: Hedonist

Hazelnut and cascara crunch

Mix everything

Bake In the oven at 300F for 15-20 mins

 

Health seeker

Used products: Health seeker

Preparation: Health seeker

Fleur de cao ganache

Bring cream and glucose to a boil

Pour over the chocolate and emulsify

Add butter and emulsify

 

Used products: Health seeker

  • 500 g
    blueberries
  • 50 g
    honey
  • 2 g
    NH pectin
  • 1 g
    salt
  • 1 g
    Citric acid
  • 20 g
    lemon juice

Preparation: Health seeker

Blueberry Preserve

Bring everything to a boil and cook for a minute. Let it set on a tray

Blend it into a chunky preserve

 

Used products: Health seeker

Preparation: Health seeker

Peanut Gianduja

Pre crystallize the alunga milk chocolate 

Add it to the peanut butter

Let it set and cut into strips