Autumn Cake

Created by

Ryan Stevenson - Baker, Paddock Bakery

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Recipe components

Callebaut® ingredients

Pumpkin and mango crémeux

Ingredients	Preparation
68g sugar 6g stabiliser 18g NH pectin 73g milk	Mix together.
540g pumpkin puree 225g mango puree 101g egg yolks	Add sugar-milk mix. Heat to 85°C. Cool to 40°C.
158g Butter 82% fat	Add.

Power 80 Biscuit

Ingredients	Preparation
353g Callebaut - Power Dark Chocolate - Power 80 139g butter	Melt together.
254g egg yolks 154g sugar	Whip lightly. Add ganache.
299g egg whites 154g sugar	Make a meringue. Add.
Weigh 1300 g for a shape of 40 cm x 60 cm. Bake at 170°C for 12 min.

Gold Mousse

Ingredients	Preparation
128g milk 128g cream 35% fat 27g vanilla	Bring to a boil together.
55g egg yolks 25g sugar	Mix together. Make crème anglaise.
365g Callebaut - Finest Belgian Gold Chocolate - Chocolate - Gold 30.4% - callets - 2.5kg 183g 841	Pour over crème anglaise. Emulsify.
Heat to 40°C. Mix in whipped cream. Let cool.

Gold Glaze

Ingredients	Preparation
142g water 172g sugar 172g isomalt	Boil to 106°C.
115g cream 138g dried glucose 40DE	Boil separately. Add.
77g Callebaut - Cocoa Powder - Cocoa - Cocoa powder 22/24 - 5kg Bag 1g Mona Lisa® Creative Gold Metallic Powder 107g gelatine mass 123g Callebaut - Finest Belgian Gold Chocolate - Chocolate - Gold 30.4% - callets - 2.5kg 153g glaze	Add. Mix in.
Use at 40°C.