Medium
Makes: 12 petits gateaux
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Good to go
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Good for freezing
The perfect harmony of rich chocolate and the sweetness of apricots shows an artful blend of textures and flavors.The perfect harmony of rich chocolate and the sweetness of apricots shows an artful blend of textures and flavors.
- Shelf life:
- 3 days
- Conservation:
- +3 Celsius
Containing: 5 Components
Sponge cake
Ingredients: Sponge cake
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7.4 ozWhole egg
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1.9 ozInvert sugar
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3.2 ozsugar
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3.2 ozWhipping cream 35%
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1.9 ozGrapeseed oil
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0.2 ozCLR-19431
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3.2 ozflour T45
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2.8 ozalmond powder
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0.1 ozsalt
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0.2 ozBaking powder
Preparation: Sponge cake
- Whip the whole eggs,sugar and inverted sugar to a ribbon stage.
- Add the cream, the grapeseed oil and the melted Power Flowers.
- Finally incorporate the dry ingredients.
- Spread in a tray with baking paper on top 60cm x 40cm.
- Bake at 170°C for 7 minutes.
- When you remove from the oven, place a guitar sheet on top and allow it to cool down.
- This will help to stick the fete of the egg on the guitar sheet and after removing the guitar sheet, the top will be clean.
- Cut sponge strips of 16.5cm length x 4 - 4.5cm.
- Cut with a round cutter of 4.5cm diameter.
- Place first ribbon in a cake ring.
- Then add the sponge strip inside and place it well on the edges.
- Place the round sponge on the bottom.
Praline crunch
Ingredients: Praline crunch
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2.3 ozM-7PAIL
Preparation: Praline crunch
- Melt the paste and chocolate to 45°C.
- Add the feuilletine.
- Sheet the praline crunch at 40°C using rulers of 3mm.
- Freeze.
- Cut using round cutter 4,5cm.
- Place the praline crunch disk on top of the sponge.
- Total weight: 466 g.
- Each disk is 6 g.
Cremeux Power 41
Ingredients: Cremeux Power 41
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0.1 ozgelatin 200 Bloom
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0.7 ozwater
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8.1 ozCream 35 %
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6.0 ozmilk
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4.8 ozEgg yolks
Preparation: Cremeux Power 41
- Prepare first the gelatin mass.
- In a saucepan add 110 g of the cream, and bring to a boil.
- Then pour the gelatin mass and mix.
- Pour the chocolate and emulsify using the blender.
- Strain the coffee beans and rescale back the initial amount of cream.
- Pour into the ganache and mix.
- Allow it to crystalise in the refrigerator for at least 3 hours.
- Pipe 25 g over the crunch layer.
- Insert the confit, then press it and pipe approximately 13.5 g of cremeux.
Apricot confit
Ingredients: Apricot confit
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0.1 ozGelatin powder 200 bloom
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0.8 ozwater
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0.1 ozcorn starch
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0.3 ozwater
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8.1 ozfrozen apricots
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2.8 ozapricot puree
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1.9 ozsugar
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1/2 piece(s)vanilla bean
Preparation: Apricot confit
- Combine the gelatin with the water.
- Mix the starch with the water.
- Cut the apricots into large pieces.
- Combine half of the apricots with the purée, vanilla and the sugar.
- Bring it to a boil, add the starch and cook for a few minutes.
- Bring it to a boil, add the starch and cook for a few minutes.
- Add the gelatin and the rest of the apricots.
- Reserve in the fridge. Each confit disk is 20 g.
- Keep some aside to pipe 5 g over the garnish of each cake.
Whipped ganache chocolate blanc
Ingredients: Whipped ganache chocolate blanc
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3.9 ozCream 35%
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0.1 ozgelatin 200 Bloom
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1.0 ozwater
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3.9 ozCream 35 %
Preparation: Whipped ganache chocolate blanc
- In a saucepan add the 110 g of cream and bring to a boil.
- Then pour the gelatin mass and mix.
- Pour the chocolate and emulsify using the blender.
- Strain the coffee beans and rescale back the initial amount of cream.
- Pour into the ganache and mix.
- Allow it to crystalise in the refrigerator for at least 3 hours before use.
- Reserve in the fridge.
- Each confit disk is 20 g.
- Keep some aside to pipe 5 g over the garnish of each cake.
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