Crispy wave
- Level:
-
Medium
- Makes:
-
Recipe for 2 x 500 g travel cakes
Moelleux
Used products: Moelleux
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30 gmilk
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60 gbutter
Preparation: Moelleux
In a saucepan boil
Used products: Moelleux
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50 gflour
Preparation: Moelleux
Add the flour and stir vigorously
Pour everything into a bowl then mix with a spatula
Used products: Moelleux
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85 gwhole egg(s)
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60 gegg yolks
Preparation: Moelleux
Then gradually add
Set aside
Used products: Moelleux
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85 gegg white
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40 gsugar
Preparation: Moelleux
In a mixer bowl, whisk
Combine the two mixtures carefully.
Inaya™ fondant cake mixture
Used products: Inaya™ fondant cake mixture
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65 gegg white
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65 ginvert sugar
Preparation: Inaya™ fondant cake mixture
In a mixing bowl whisk
Used products: Inaya™ fondant cake mixture
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50 gegg yolks
Preparation: Inaya™ fondant cake mixture
Once whisked, add
Used products: Inaya™ fondant cake mixture
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10 gbutter
Preparation: Inaya™ fondant cake mixture
Melt
Add to previous mixture
Used products: Inaya™ fondant cake mixture
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10 gsifted flour
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20 gDCP-22GT-BY
Preparation: Inaya™ fondant cake mixture
Finish by carefully adding
Used products: Inaya™ fondant cake mixture
-
10 gsifted flour
-
20 gDCP-22GT-BY
Preparation: Inaya™ fondant cake mixture
Finish by carefully adding
Used products: Inaya™ fondant cake mixture
-
10 gsifted flour
-
20 gDCP-22GT-BY
Preparation: Inaya™ fondant cake mixture
Finish by carefully adding
Make cake bases using stainless steel frames of 1 cm in thickness.
Bake at 170°C for 12 minutes in a convection oven.
Reserve for assembly.
Make cake bases using stainless steel frames of 0.4 inch / 1 cm in thickness.
Bake at 338°F/170°C for 12 minutes in a convection oven.
Reserve for assembly.
Inaya™ intense flavour cream
Used products: Inaya™ intense flavour cream
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75 gcream
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75 gmilk
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75 gglucose
Preparation: Inaya™ intense flavour cream
In a saucepan boil
Used products: Inaya™ intense flavour cream
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15 gcocoa paste
Preparation: Inaya™ intense flavour cream
Pour over the chopped chocolate
Mix and retain for assembly
Soft caramel
Used products: Soft caramel
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180 gcaramelised sugar
Preparation: Soft caramel
In a saucepan, dry caramelize
Used products: Soft caramel
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140 gslightly salted butter
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180 gcream
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2 pod(s)Vanilla
Preparation: Soft caramel
Dilute with butter then add cream and grated vanilla bean then re-cook all together at 106°C.
Set aside for assembly.
Used products: Soft caramel
-
140 gslightly salted butter
-
180 gcream
-
2 pod(s)Vanilla
Preparation: Soft caramel
Dilute with butter then add cream and grated vanilla bean then re-cook all together at 106°C
Set aside for assembly
Almond sablé
Used products: Almond sablé
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125 gwhole unskinned almonds
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65 gwhole skinned almonds
Preparation: Almond sablé
With a large knife crush
Used products: Almond sablé
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75 gsugar
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15 gwater
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1 pod(s)Vanilla
Preparation: Almond sablé
In a saucepan cook at 121°C
Used products: Almond sablé
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75 gsugar
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15 gwater
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1 pod(s)Vanilla
Preparation: Almond sablé
In a saucepan cook at 250°F/121°C
Used products: Almond sablé
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0,2 gsea salt
Preparation: Almond sablé
Add
Cook all together until sugar crystallises.
Set aside.
Cook all together until sugar crystallizes.
Set aside.
Used products: Almond sablé
Preparation: Almond sablé
You can make this recipe or use Cacao Barry® ready to use caramelised almonds.
Assembly
Assemble in place using stainless steel rings of the desired size.
Line the edge of the rings with the chocolate moelleux.
Make a base with Inaya™ fondant cake, then pour in 75 g of Inaya™ cream.
Cover with Inaya™ fondant cake then pour in 110 g of soft caramel.
Cover with Inaya™ fondant cake then pour in 75 g of Inaya™ cream.
Let sit for one night in the refrigerator.
Unmould travel cakes.
Place chocolate plaques on top and at the ends.
Decorate tastefully with slivers of gold leaf.
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