Yeast batter cake cocoa liqueur
This recipe yields a delightfully moist yeast batter cake, soaked in crème de cacao liqueur to give it the rich bitter taste of dark chocolate, and some orange and vanilla flavour notes. Dressed with a dollop of lychee, white chocolate and Greek yoghurt mousse for a refreshing, sweet-flavoured accent, this piece of pastry is a real treat to the eye and the palate.
- Level:
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Medium
Lychee, white chocolate and greek yoghurt mousse
Ingredients: Lychee, white chocolate and greek yoghurt mousse
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100 glychee puree
Preparation: Lychee, white chocolate and greek yoghurt mousse
Boil.
Ingredients: Lychee, white chocolate and greek yoghurt mousse
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35 gsugar
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20 gegg yolks
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10 gcream powder
Preparation: Lychee, white chocolate and greek yoghurt mousse
Whisk together and add to boiling milk. Heat up to 85°C.
Ingredients: Lychee, white chocolate and greek yoghurt mousse
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20 g
Preparation: Lychee, white chocolate and greek yoghurt mousse
Stir into previous mixture and cool to 28°C.
Ingredients: Lychee, white chocolate and greek yoghurt mousse
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25 ggreek yoghurt
Preparation: Lychee, white chocolate and greek yoghurt mousse
Stir into previous mixture.
Ingredients: Lychee, white chocolate and greek yoghurt mousse
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75 ghalf whipped cream 35%
Preparation: Lychee, white chocolate and greek yoghurt mousse
Fold in.
Ingredients: Lychee, white chocolate and greek yoghurt mousse
Preparation: Lychee, white chocolate and greek yoghurt mousse
Brush strip of milk chocolate at base of yeast batter cake. Decorate mousse with a white and milk chocolate flower. Place milk chocolate disc on top of yeast batter cake and place kernel of mousse on top of disc. Decorate yeast batter cake base with milk chocolate flakes Callebaut® SPLIT-4-M.
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