Fusion ch3
- Level:
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Difficult
- Makes:
-
Recipe for 4 Travel Cakes
Chocolate Sponge
Used products: Chocolate Sponge
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5.9 ozeggs
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9.7 ozgranulated sugar
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0.1 ozconcentrated vanilla extract
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0.1 ozbaking powder
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0.2 ozbaking soda
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0.1 ozsalt
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10.6 ozwater
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9.4 ozCrème fraiche 38%
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11.0 ozA.P. flour
Preparation: Chocolate Sponge
Whip eggs, sugar, vanilla, then add baking powder, baking soda Cacao Barry – Extra Brute 100%, salt and water.
Mix crème fraiche with Cacao Barry – Grand Caraque100% and add to previous mixture.
Add flour and mix to have a homogenous texture.
Spread at 4 mm frame.
Cook at 350° F during 6 minutes.
Raspberry Compote
Used products: Raspberry Compote
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3.5 ozPassion Fruit Puree La Fruitière
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1.0 lbRaspberry Puree La Fruitière
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4.4 ozgranulated sugar
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3.5 ozglucose syrup
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0.6 ozNH pectin
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2.6 ozGelatine Sheets Silver
Preparation: Raspberry Compote
Mix to have a homogenous texture.
Cook at 45° Brix.
When it is cold, pass in the Robot Coupe.
Spread on 4 mm frame.
Chocolate Ganache
Used products: Chocolate Ganache
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7.1 ozHeavy Cream 35%
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1.4 ozglucose syrup
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1.4 ozbutter
Preparation: Chocolate Ganache
Heat cream and syrup.
Mix in other ingredients to have a homogenous texture.
Spread at 2 mm frame
Hazelnuts Praline Chemisage
Used products: Hazelnuts Praline Chemisage
Preparation: Hazelnuts Praline Chemisage
Melt Cacao Barry – Excellence 55% and Cacao Barry – Cocoa Butter 100% Mini Pistoles.
Mix with other ingredients to have a homogenous texture.
Weight of the recipe 1000 gr.
Chocolate Sable Breton
Used products: Chocolate Sable Breton
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15.4 grsalt
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2.5 ozpowdered sugar
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2.8 ozButter Pomade
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3.7 ozA.P. flour
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0.1 ozbaking powder
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1.2 ozegg yolks
Preparation: Chocolate Sable Breton
Mix in the Robot Coupe to have a homogenous texture.
Roll out at 2 mm with rolling pin
Bake at 350° F during 8 minutes.
Praline Crunch
Used products: Praline Crunch
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9.5 ozPraline for Chemisage
Preparation: Praline Crunch
Mix and reserve until ready to use
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