Μέτρια
Φτιάχνει: 2 cake of 16 cm diameter
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Good to go
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High profit
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Healthy
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Good For Me
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E-Commerce Friendly
Perfect free-allergen cake without dairy . Very smooth texture beetwen acitic caramel and chocolat ganachePerfect free-allergen cake without dairy . Very smooth texture beetwen acitic caramel and chocolat ganache
- Διάρκεια ζωής:
- 3 days
- Conservation:
- 4 Degrees
Περιέχει: 5 Συστατικά
Vegan cocoa crumble
Συστατικά: Vegan cocoa crumble
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4.9 ozAll purpose flour
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7.1 ozdemerara sugar (1)
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4.7 ozVegan butter
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1.3 ozwater
Προετοιμασία: Vegan cocoa crumble
- Sift all the powders
- Melt vegan butter and water together
- Poor on top of the powder and mix well to obtain the desired texture
- Spread on a baking tray
- Put 100 g into 16 cm rings and bake at 160 C during 16 mn
Tools
- Spatula(s)
- Stand Mixer
- Paddle attachment
Dairy free chocolate lava cake
Συστατικά: Dairy free chocolate lava cake
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7.1 ozDairy-free cream
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3.7 ozCHD-55
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8.1 ozsugar (1)
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0.7 ozcorn starch
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0.1 ozbaking powder
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5.3 ozwhole eggs
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3.2 ozeggs yolks
Προετοιμασία: Dairy free chocolate lava cake
- Make a gancahe with the cream and the chocolate
- In a bowl put all the dry ingredients and mix well
- Add the whole eggs and eggs yolks and mix again
- Add the chocolate ganache
- Store into the fridge before using
- Pour into a 16 cm ring on top of the crumble ( 400 g each )
- Cook at 165C during appoximatily 25 mn
- Cool down
Tools
- Saucepan
- Bowl (s)
- 16 cm (6.3")tart rings
- Stand Mixer
- Rubber Spatula
- Paddle attachment
Tangy caramel Kalamansi
Συστατικά: Tangy caramel Kalamansi
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5.3 ozsugar
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1.4 ozglucose
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1.8 oz"Vergeoise" sugar
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2.1 ozwater
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3.5 ozCHD-55
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0.1 ozsalt
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0.9 ozvegan butter
Προετοιμασία: Tangy caramel Kalamansi
- Caramelize the sugar + glucose at 185 C
- Deglaze with the puree + water
- Cook at 105 C
- Pour on top of the chocolate + salt
- Add the butter and mix well with an emulsion blender
- Cool down before using
Tools
- Whisk
- Bowl (s)
- Blender
- Rubber Spatula
- Non-stick pan
Callebaut ganache
Συστατικά: Callebaut ganache
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2.3 ozVegetal Milk
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6.2 ozwater
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0.4 ozsugar
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1.8 ozinverted sugar
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1.8 ozglucose
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1.1 ozdextrose
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0.4 ozinulin
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14.1 ozCHM-42
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0.7 ozvegan butter
Προετοιμασία: Callebaut ganache
- Boil the milk and water with the powder
- Pour into the chocolate
- Add the butter and mix well with an emulsion blender
- Store before using
Tools
- Whisk
- Bowl (s)
- Blender
- Rubber Spatula
- Non-stick pan
ASSEMBLY
- Pipe the tangy caramel into the chocolate cake
- Pour the ganache on top ( 200 g )
- Prepare the crumble, add 10 % of NXT Dark Callbaut cristallized and cool down before using
- Add some small pieces of crumble on top of the ganache
- Decorate with caramelized almonds, lemon zest and lemon supremes
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