Tartufata
Presenting a tartufata in a sphere like this one will guarantee a new hot seller. This layered cake is nothing more than pure indulgence layer after layer. The main flavours are chocolate, hazelnut and a delightful dash of honey. The build- up of this pastry is top to base or montage a l’envers in a pastry bomb mould.
- Level:
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Medium
Chocolate sponge cake
Ingredients: Chocolate sponge cake
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300 gwhole egg(s)
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190 gegg yolks
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200 gsugar
Preparation: Chocolate sponge cake
Heat to 50°C and process in the blender.
Ingredients: Chocolate sponge cake
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175 gflour
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50 gpotato starch
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5 gbaking powder
Preparation: Chocolate sponge cake
Sieve and add.
Ingredients: Chocolate sponge cake
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250 gmelted butter
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150 g
Preparation: Chocolate sponge cake
Mix together until melted and add.
Bake at 190°C for 12 minutes, 700 g per baking sheet.
Tartufata cream
Ingredients: Tartufata cream
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100 gsoftened butter
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50 grum
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400 g
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1000 gpastry cream
Preparation: Tartufata cream
Process in the blender.
Chocolate glaze
Ingredients: Chocolate glaze
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1000 gcream
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150 gglucose
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50 ghoney
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1250 g
Preparation: Chocolate glaze
Make a ganache.
Finishing and presentation
Soaking syrup of your choice. Decorate with dried powdered sponge cake, icing sugar and cocoa powder Callebaut CP. Decorate as you choose.
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