Mini Moelleux Cakes

Created by

  • Jeroen De Rick - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium
  • Justine Lanoo - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium
Brazil

Recipe instructions

Quantity
g
(Fill in the desired quantity and recalculate)

Moelleux Cake Dough

IngredientsPreparation
  • 200g
    butter
  • 150g
    sugar

Whip up together.  
  • 200g
    flour
  • 200g
    eggs
  • 50g
    cream
  • 7g
    baking powder

Add. Whip up lightly. 

Fill cake pan with dough (40 g for each cake pan) and bake at 175°C for 14 minutes.

Glazing

IngredientsPreparation
  • 469g
    sugar
  • 285g
    water
  • 569g
    glucose

Add. Boil to 103°C. 

Put 1 recipient.
Pour boiling sugar syrup on top.  

Emulsify immediately with blender. Let rest overnight.
Right before use, heat quantity you need to ±35°C and mix it with Gold Flakes IBC S017 602.

Ganache

IngredientsPreparation

Heat to 45°C.

Emulsify immediately with blender to ±32°C.
Let crystallise at room temperature. 

Finishing and presentation

As moelleux: the ganache can be used as filling for the cakes: make an hollow cylinder in  each cake and pour in the ganache.

As topping: Cut off cake tops to make them flat. Glaze the cakes with glazing. Pour ganache into in a spiral and decorate with gold leaf.

Gold leaf: Finish off with Dark Chocolate Jura Giraffe Points Mona Lisa CHD-PS-19811E0-999 and Gold Leaves IBC F000066.