Cake-on-the-go
- Level:
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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
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120 gCream 35% (1)
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40 g3.25% milk
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14 gGlucose
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87 gWhite chocolate
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gPro-pi702
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3 gGelatin sheets, soaked
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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
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200 g35% cream
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20 gGlucose
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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
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500 gSea buckthorn puree
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100 gSugar
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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
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300 gSicilian pistachio
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200 gSugar
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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
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224 gWhite chocolate
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168 g35% cream
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42 gMaple syrup
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2 gAgar agar
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28 gEspresso coffee
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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
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250 gCream 35%
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350 gCream
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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
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100 gWhole hazelnuts
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20 gCascara
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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
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200 g35% cream
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20 gGlucose
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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
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500 gBlueberries
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50 gHoney
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2 gNh pectin
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1 gSalt
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1 gCitric acid
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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
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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
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