Club Cake Origin (Chocolate & Orange)
- Level:
-
Difficult
Cigarette Dough
Used products: Cigarette Dough
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90 gicing sugar
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90 gegg white
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90 gflour
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90 gbutter
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Q.S.egg yolks
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Q.S.hydrosoluble colouring
Preparation: Cigarette Dough
Mix together icing sugar, flour and egg whites.
Melt butter at 45°C and add.
Colour one half of mixture with egg yolks, the other half with brown colouring.
Spread out on silpat with spatula and create desired effect.
Place in freezer.
Chocolate Biscuit 650 g/tray
Used products: Chocolate Biscuit 650 g/tray
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55 ginvert sugar
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190 gwhole egg(s)
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55 galmond powder
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95 gsugar
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90 g35% cream
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95 gflour
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7 gbaking powder
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2 gsalt
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55 gbutter
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20 gNCL-4C501-BY
Preparation: Chocolate Biscuit 650 g/tray
Melt together butter and cocoa mass at 50°C.
Mix together all other ingredients and incorporate cocoa mass mixture.
Pour onto silpat-covered tray (already decorated with cigarette dough).
Bake at 170°C for 8 minutes.
Speculoos Chocolate 100 g/tray
Used products: Speculoos Chocolate 100 g/tray
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22 gbutter
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27 gbrown sugar
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44 gflour
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4 gmilk
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0.5 gsalt
Preparation: Speculoos Chocolate 100 g/tray
Mix together all ingredients and homogenise.
Strain into tray covered with greaseproof paper.
Bake at 150°C for 20 minutes.
Crunchy Speculoos Chocolate Praliné 200 g/layer
Used products: Crunchy Speculoos Chocolate Praliné 200 g/layer
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81 gchocolate speculoos
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8 gbutter
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22 gNCB-HD703-BY
Preparation: Crunchy Speculoos Chocolate Praliné 200 g/layer
Mix together praliné and chocolate speculoos.
Melt together butter, cocoa butter and chocolate at 45°C.
Mix together both mixtures and pour over chocolate biscuit.
Chocolate Ganache Fleur de Cao 225 g/layer
Used products: Chocolate Ganache Fleur de Cao 225 g/layer
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200 g35% cream
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53 gglucose syrup DE 40
Preparation: Chocolate Ganache Fleur de Cao 225 g/layer
Heat together cream and glucose.
Pour over chocolate and homogenise.
Orange Compote 200 g/layer
Used products: Orange Compote 200 g/layer
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10 gglucose syrup DE 40
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135 gorange(s)
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24 ginvert sugar
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30 gsugar
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4 gNH pectin
Preparation: Orange Compote 200 g/layer
Blanch oranges three times and mash them into puree.
Heat together orange puree, glucose and invert sugar.
Slowly add sugar and pectin, and heat up to 65°C.
Leave to cool and mix well.
Assembly
When cool, cut chocolate biscuit into 49 by 7 cm strips.
Place one chocolate biscuit strip on a 1-cm thick Plexiglas frame, cover with ganache and place one chocolate biscuit strip on top.
Place 0.8-mm thick Plexiglas frame on top of chocolate biscuit strip, cover with orange compote and place one chocolate biscuit strip on top.
Place 1-cm thick Plexiglas frame on top of chocolate biscuit strip, cover with ganache and place one chocolate biscuit strip on top.
Leave to rest in freezer, pull out Plexiglas frames from between and cut into 7 by 7 cm triangles.
Eat at room temperature.
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