Chestnut Travel Cake
- Level:
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Difficult
- Makes:
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Recipe for 4 cakes
Pate de fruit passion fruit Yuzu
Used products: Pate de fruit passion fruit Yuzu
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3.5 ozpassion fruit puree
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3.5 ozyuzu puree
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1.8 ozpear puree
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1.8 ozglucose syrup
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2.6 ozgranulated sugar
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0.3 ozyellow pectin
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1.8 ozdextrose
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1.8 ozgranulated sugar
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3.5 ozisomalt
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0.1 ozCitric acid
Preparation: Pate de fruit passion fruit Yuzu
Combine passion fruit puree, yuzu puree, pear puree and glucose syrup. Heat to 40°C. Mix and add granulated sugar and yellow pectin. Mix and add dextrose, granulated sugar and isomalt. Cook up to 108°C. Mix and add citric acid with 1:1 water. Pour into frames.
Chestnut Financier
Used products: Chestnut Financier
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3.5 ozpowdered sugar
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3.5 ozdextrose
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1.8 ozerythritol
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4.6 ozalmond powder
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2.8 ozchestnut powder
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2.8 ozcake flour
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0.1 ozsalt
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0.2 ozBaking powder
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12.3 ozegg white
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1.4 ozchestnut paste
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3.5 oz36% cream
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7.1 oznoisette butter
Preparation: Chestnut Financier
Mix all ingredients to obtain a homogenous texture. Leave for 30 min. Bake at 175°C.
Pailleté Feuilletine™
Used products: Pailleté Feuilletine™
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2.8 ozpure macadamia paste
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2.6 ozcornflakes honey
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0.4 ozlyophilized raspberry
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0.7 ozSparkling sugar Peta Zeta
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0.1 ozsalt
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1 drop(s)casia extract
Preparation: Pailleté Feuilletine™
Mix all ingredients. Put on the sable.
Cowberry Marmalade
Used products: Cowberry Marmalade
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7.1 ozfrozen cowberry
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3.5 ozdried cranberry
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3.5 ozyuzu puree
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4.2 ozgranulated sugar
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0.1 ozNH pectin
Preparation: Cowberry Marmalade
Make a marmalade.
Chocolate Glaze with almonds
Used products: Chocolate Glaze with almonds
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2.5 ozalmond pieces
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titanium white
Preparation: Chocolate Glaze with almonds
Mix Cacao Barry chocolate and cocoa butter. Add almond pieces and titanium white. Pour out at 45 °C. Additionally: 190 g raspberry crunch SOSA
Chocolate pate sable
Used products: Chocolate pate sable
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8.5 ozbutter
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5.6 ozpowdered sugar
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12.7 ozcake flour
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1.4 ozalkalized black cacao
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2.3 ozalmond powder
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2.8 ozeggs
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0.1 ozsalt
Preparation: Chocolate pate sable
Mix together all ingredients. Roll between papers and freeze. Make bottoms in a tart mould. Decorate with a chocolate pod.
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