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 gCream 35% (1)
-
40 g3.25% milk
-
14 gglucose
-
87 gwhite chocolate
-
gPRO-PI702
-
3 ggelatin sheets, soaked
-
290 gcold 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
-
200 g35% cream
-
20 gglucose
-
40 gbutter
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 gsea buckthorn puree
-
100 gsugar
-
5 gagar 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 gSicilian pistachio
-
200 gsugar
-
50 gwater
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 gwhite chocolate
-
168 g35% cream
-
42 gMaple syrup
-
2 gagar agar
-
28 gespresso 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
Used products: Hedonist
-
250 gcream 35%
-
350 gcream
-
40 gMaple syrup
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 gwhole hazelnuts
-
20 gCascara
-
50 gMaple 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
-
200 g35% cream
-
20 gglucose
-
40 gbutter
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 gblueberries
-
50 ghoney
-
2 gNH pectin
-
1 gsalt
-
1 gCitric acid
-
20 glemon 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
-
300 gPeanut Butter, room temp
Preparation: Health seeker
Peanut Gianduja
Pre crystallize the alunga milk chocolate
Add it to the peanut butter
Let it set and cut into strips
Comments