Apricot and dark chocolate cake
Creating contrast can turn patisseries and desserts into irresistible delights. In this case intense dark chocolate is combined with sweet and sour apricots. Their fruity, acid flavours highlight the sweeter notes, even when the use of sugar in the recipe has been minimised.
- Επίπεδο:
-
Μέτρια
Apricot sponge
Συστατικά: Apricot sponge
-
150 gapricot pulp
-
60 gsugar
Προετοιμασία: Apricot sponge
Bring to the boil (103°C).
Συστατικά: Apricot sponge
-
125 gegg yolks
Προετοιμασία: Apricot sponge
Pour on the apricot mixture while beating.
Συστατικά: Apricot sponge
-
60 gflour
-
60 gcornflour
Προετοιμασία: Apricot sponge
Sieve and fold in with a spatula.
Συστατικά: Apricot sponge
-
150 gegg white
-
40 gsugar
Προετοιμασία: Apricot sponge
Beat until firm and fold in delicately.
Συστατικά: Apricot sponge
-
50 gapricot marmelade
Προετοιμασία: Apricot sponge
Mix in.
Pour in Flexipan® moulds of 16 cm Ø and bake at 190°C for about 15 min.
Apricot compote
Συστατικά: Apricot compote
-
200 gapricot cubes
-
30 gsugar
-
1 pod(s)Vanilla
Προετοιμασία: Apricot compote
Bring to the boil briefly to form a compote (avoid cooking for too long - it still needs to contain apricot parts).
Συστατικά: Apricot compote
-
6 grehydrated gelatin
Προετοιμασία: Apricot compote
Add and mix in.
Pour in Flexipan® moulds of 16 cm Ø and freeze.
Fortina crémeux
Συστατικά: Fortina crémeux
-
300 gcream
Προετοιμασία: Fortina crémeux
Bring to the boil.
Συστατικά: Fortina crémeux
-
30 gsugar
-
90 gegg yolks
Προετοιμασία: Fortina crémeux
Beat together and pour the cream over it. Heat further to 85°C while stirring continuously.
Συστατικά: Fortina crémeux
-
150 gCHD-Q6539FORNV
Προετοιμασία: Fortina crémeux
Pour the anglaise over the chocolate and mix until homogeneous. Leave to cool. Pour in Flexipan™ moulds of 16 cm Ø and freeze.
White chocolate vanilla bavarois
Συστατικά: White chocolate vanilla bavarois
-
175 gmilk
-
35 gegg yolks
-
105 gsugar
-
1 pod(s)Vanilla
Προετοιμασία: White chocolate vanilla bavarois
Cook at 85°C into crème anglaise, and sieve.
Συστατικά: White chocolate vanilla bavarois
Προετοιμασία: White chocolate vanilla bavarois
Pour the anglaise over the chocolate and Mycryo® mix and mix thoroughly. Leave to cool to 35°C.
Συστατικά: White chocolate vanilla bavarois
-
700 gwhipped cream
Προετοιμασία: White chocolate vanilla bavarois
Fold in.
Comments