Baccarat Gateau

Created by

  • Marc Pauquet -
level 1

Recipe components

Chococlate sponge-Baccarat

IngredientsPreparation
  • 375g
    egg yolks
  • 320g
    sugar

Beat to form ribbon.

  • 375g
    egg white

Whisk to soft peaks.

  • 75g
    sugar

Combine both egg mixtures.

Fold in. 

  • 125g
    butter (melted)

Add

Spread out on 35*28 cm baking tray covered with a Silpat sheet.
Bake at 180˚C for 15-18’ in a convectional oven.

Ganache

IngredientsPreparation
  • 750g
    cream
  • 75g
    invert sugar

Boil. 

Pour the liquids over. 

  • 150g
    butter

Add at 40˚C; emulsify. 

Crunch

IngredientsPreparation

Finishing and assembly:

The recipe is for 2 frames of 10*30 cm.

Place a layer of chocolate sponge on the bottom. Cover with a thin layer of crunch. Fill up with chocolate ganche. Place a second sheet chocolate sponge. Repeat this operation 4 times. Allow to set. Glaze with chocolate ganache. Cut into 2.5 cm slices and decorate to taste.