Yeast batter cake soaked with crème de cocoa liqueur
To obtain chocolate of superior taste and quality, yeast is of essential value to the fermentation process. Hence the inspiration for my yeast batter cake. And to keep it deliciously succulent, I went for a creamy chocolate finish and gave it an revitalising touch of alcohol.
- Level:
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Medium
- Makes:
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± 30 pieces
Yeast batter
Ingredients: Yeast batter
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450 gstrong flour
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5 gsalt
Preparation: Yeast batter
Sieve together.
Ingredients: Yeast batter
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140 g3.6% full cream milk
Preparation: Yeast batter
Warm.
Ingredients: Yeast batter
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25 gyeast
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40 gcaster sugar
Preparation: Yeast batter
Dissolve in warm milk and pour in centre of the flour. Allow to ferment.
Ingredients: Yeast batter
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5 piece(s)whole egg(s)
Preparation: Yeast batter
Beat into previous mixture.
Ingredients: Yeast batter
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225 gbutter (melted)
Preparation: Yeast batter
Pour over previous mixture and allow to double in size. Beat and pipe
one third into greased dariole moulds. Allow to double in size and cook
at 210°C for approx. 10 minutes until golden brown.
Soaking syrup
Ingredients: Soaking syrup
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450 gcaster sugar
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1 piece(s)lime zest
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570 gwater
Preparation: Soaking syrup
Boil together.
Ingredients: Soaking syrup
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Q.S.crème de cacao liqueur
Preparation: Soaking syrup
Flavour previous mixture to taste. While hot, soak yeast batter cakes in it.
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 gcaster sugar
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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
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 gslightly whipped cream
Preparation: Lychee, white chocolate and greek yoghurt mousse
Fold in.
Assembly
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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