Apricot tube
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Good to go
The perfect harmony of rich chocolate and the sweetness of apricots shows an artful blend of textures and flavors.
- Level:
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Medium
- Makes:
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12 petits gateaux
- Shelf life:
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3 days
- Conservation:
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+3 Celsius
Sponge cake
Ingredients: Sponge cake
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210 gWhole egg
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55 gInvert sugar
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90 gsugar
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90 gWhipping cream 35%
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55 gGrapeseed oil
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6 gCLR-19431
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90 gflour T45
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80 galmond powder
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2 gsalt
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5 gBaking powder
Preparation: Sponge cake
- Whip the whole eggs,sugar and inverted sugar to a ribbon stage.
- Add the cream, the grapeseed oil and the melted Power Flowers.
- Finally incorporate the dry ingredients.
- Spread in a tray with baking paper on top 60cm x 40cm.
- Bake at 170°C for 7 minutes.
- When you remove from the oven, place a guitar sheet on top and allow it to cool down.
- This will help to stick the fete of the egg on the guitar sheet and after removing the guitar sheet, the top will be clean.
- Cut sponge strips of 16.5cm length x 4 - 4.5cm.
- Cut with a round cutter of 4.5cm diameter.
- Place first ribbon in a cake ring.
- Then add the sponge strip inside and place it well on the edges.
- Place the round sponge on the bottom.
Praline crunch
Ingredients: Praline crunch
Preparation: Praline crunch
- Melt the paste and chocolate to 45°C.
- Add the feuilletine.
- Sheet the praline crunch at 40°C using rulers of 3mm.
- Freeze.
- Cut using round cutter 4,5cm.
- Place the praline crunch disk on top of the sponge.
- Total weight: 466 g.
- Each disk is 6 g.
Cremeux Power 41
Ingredients: Cremeux Power 41
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3,5 ggelatin 200 Bloom
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21 gwater
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230 gCream 35 %
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170 gmilk
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135 gEgg yolks
Preparation: Cremeux Power 41
- Prepare first the gelatin mass.
- In a saucepan add 110 g of the cream, and bring to a boil.
- Then pour the gelatin mass and mix.
- Pour the chocolate and emulsify using the blender.
- Strain the coffee beans and rescale back the initial amount of cream.
- Pour into the ganache and mix.
- Allow it to crystalise in the refrigerator for at least 3 hours.
- Pipe 25 g over the crunch layer.
- Insert the confit, then press it and pipe approximately 13.5 g of cremeux.
Apricot confit
Ingredients: Apricot confit
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4 gGelatin powder 200 bloom
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24 gwater
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4 gcorn starch
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8 gwater
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230 gfrozen apricots
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80 gapricot puree
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55 gsugar
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1/2 piece(s)vanilla bean
Preparation: Apricot confit
- Combine the gelatin with the water.
- Mix the starch with the water.
- Cut the apricots into large pieces.
- Combine half of the apricots with the purée, vanilla and the sugar.
- Bring it to a boil, add the starch and cook for a few minutes.
- Bring it to a boil, add the starch and cook for a few minutes.
- Add the gelatin and the rest of the apricots.
- Reserve in the fridge. Each confit disk is 20 g.
- Keep some aside to pipe 5 g over the garnish of each cake.
Whipped ganache chocolate blanc
Ingredients: Whipped ganache chocolate blanc
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110 gCream 35%
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2,4 ggelatin 200 Bloom
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28 gwater
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110 gCream 35 %
Preparation: Whipped ganache chocolate blanc
- In a saucepan add the 110 g of cream and bring to a boil.
- Then pour the gelatin mass and mix.
- Pour the chocolate and emulsify using the blender.
- Strain the coffee beans and rescale back the initial amount of cream.
- Pour into the ganache and mix.
- Allow it to crystalise in the refrigerator for at least 3 hours before use.
- Reserve in the fridge.
- Each confit disk is 20 g.
- Keep some aside to pipe 5 g over the garnish of each cake.
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