Travel cake (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)
375 g icing sugar
300 g egg whites (at room temperature)
50 g Boiron candied lemon
18 g Boiron concentrated lemon purée
Mix in a blender. Scrape out all the contents of the bowl.
|125 g flour||Add the flour.|
|310 g browned butter||Incorporate the butter.|
|Pour into Saphir Savarin Flexipan moulds (60 x 40 cm) and cook 15 minutes at 170°C. Leave to cool and garnish with Crème dell’ Artigiano Nocciola.|
Replace the candied lemons with 150–200 g of bake stable Callebaut Chunks or broken and roasted hazelnuts Callebaut® NUN-PI-HA213-U11. Decorate with dark glazing Callebaut ChocO'Shine™ instead of Creme dell'Artigiano Callebaut Nocciola.