Golden Fairy Cake

Unmold the cake and remove the plastic strip.

Make sure the glaze is at 23°C (73°F) and immediately pour it over the frozen cake.

Use an offset spatula to remove the excess glaze at the top and a knife for the bottom part.

Put a golden ring around the cake and place three milk chocolate discs and two golden ones of each sizes on top of the cake.

1. Mix the milk powder and the water together and place in the saucepan.
2. Add the glucose followed by the sugar and bring to the boil.
3. Place the chocolates in a tall recipient and, once the preparation is boiling, pour it over them.
4. Emulsify the glaze with an immersion blender and let it cool down to 70°C (158°F).
5. Once at 70°C (158°F) or below, add the gelatin mass and mix well using an immersion blender.
6. Cover with plastic film and place in the refrigerator.
7. Remove from the refrigerator, add the gold powder into the glaze and emulsify again.

1. Whip the egg whites on high speed and gradually add the sugar #1. Continue mixing until the preparation holds strong peaks.
2. In the meantime, place the sugar #2, hazelnut flour, all-purpose flour and orange zest in the mixing bowl and whisk all the ingredients together.
3. Add the dry ingredients to the meringue and fold them together by hand.
4. Pour the preparation on a metal tray lined with a silicone mat and spread it evenly with an offset spatula over half of the silicone mat.
5. Bake at 170°C (338°F) for 7 minutes.
6. Let it cool down, cover with parchment paper, flip over and remove the silicone mat.
7. Use the 10 cm (3.9”) and 10.5 cm (4.1”) ring cutters to cut the biscuit into discs and place in the freezer.

Heat the milk to 40°C (104°F).

Premix the sugar and the pectin together and add into the saucepan once the preparation reaches 40°C (104°F).

Stir with a whisk and, once smooth, pour over the chocolate. Emulsify with an immersion blender.

Ladle 110 g (3.9 oz) into the cake ring that has previously been lined with plastic film.

Place on a metal tray lined with plastic film and place in the freezer.

1. Place both purées and the diced apricots into the saucepan.
2. Scrape the vanilla seeds out of the beans and add both the beans and the seeds into the saucepan. Heat to 40°C (104°F).
3. Premix the sugar and the pectin together and add into the saucepan once the preparation reaches 40°C (104°F).
4. Bring the preparation to the boil. Take off the heat and remove the vanilla beans from the preparation.
5. Immediately place 90 g (3.2 oz) of marmalade over the frozen golden crème brulée followed by the biscuit and place back in the freezer.

1. Place the butter, salt, sugar, flour, starch and baking powder into the tabletop mixer and mix until obtaining a crumble.
2. Pour onto a metal tray lined with a silicone mat and bake at 150°C (302°F) for 20 minutes.
3. Let it cool down.

1. Place the crumble, hazelnut bresilienne, peta crispy, pailleté Feuilletine™, salt, melted milk chocolate followed by the melted dark chocolate and the praliné and mix until all the ingredients are well incorporated.
2. Pour the preparation onto a plastic sheet and cover with a second one.
3. Using a rolling pin, roll the crispy to 3 mm (0.12”) thick in both directions.
4. Place in the refrigerator until the preparation starts to set.
5. Remove from the refrigerator, peel off the plastic sheet on the top and cover the slab with some pre-crystallized milk chocolate.
6. Place back in the refrigerator until the top chocolate layer has set.
7. Pour a layer on the other side of the slab and place back in the refrigerator.
8. Use the 10.5 cm (4.1”) ring cutter to cut into discs, place them on a metal tray lined with parchment paper and put them in the freezer.

1. Heat the cream, milk and egg yolks to 82°C (180°F).
2. Scale 145 g (5.1 oz) to use in the milk chocolate and hazelnut mousse.

1. Add the gelatin mass into the hot crème anglaise and mix until the gelatin is completely melted.
2. Place the melted chocolate and the hazelnut paste into a mixing bowl and add the crème anglaise while mixing constantly. The preparation should be at 38°C (100°F).
3. Whip the cream to soft peaks.
4. Add in the mixing bowl in two different additions and stir until all ingredients are fully incorporated.

1. Ladle 250 g (8.8 oz) of the mousse into the prepared 12 cm (4.7”) x 6 cm (2.4”) cake ring placed on a metal tray lined with a plastic sheet.
2. Use an offset spatula to spread the mousse evenly on the sides of the ring.
3. Unmold the frozen filling and place it on top of the mousse.
4. Press it well into the mold and rotate it to make sure there are no air bubbles. Flatten the mousse with an offset spatula.
5. Add the discs of frozen biscuit and crispy and clean the excess.
6. Place back in the freezer.

1. Melt the cocoa butter and pour over the chocolate.
2. Mix until obtaining a preparation that is completely smooth and without any lumps.
3. Reserve in a hot box.

1. Use pure alcohol to stick a plastic sheet on the marble, ladle some pre-crystallized milk chocolate on it and spread to a thin layer. Allow the chocolate to slightly set.
2. Cut into 2.5 cm (0.98”) large strips and immediately stick around a cake ring that has been previously lined with a plastic sheet. Place in the refrigerator at 12°C (54°F).
3. Carefully peel off the plastic sheet, remove the chocolate strips and line them on a metal tray. Keep the strips around the rings to make sure they keep their shape when being sprayed.
4. Use a low pressure spray gun to apply the spraying mixture and immediately blow some gold powder over the rings.

1. Use a cooking spray to stick a plastic sheet on the marble, ladle some pre-crystallized milk chocolate on it and spread to a thin layer. Immediately, press a saucepan on the layer until the chocolate starts to set to create some texture.
2. Cut into discs of different sizes using the ring cutters and place in the refrigerator to let set at 12°C (54°F).
3. Once the chocolate has completely set, peel off the discs and place them on a tray lined with parchment paper.
4. Brush gold powder onto half of the discs and set them aside for the final assembly.