Mini travel cake in satay
“The first thing that comes to mind when I hear ‘roasting’? Barbecue! So I created a skewered mini travel cake, and used cocoa mass and cocoa nibs for a sauce with a strong chocolate taste to accompany it.”
- Level:
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Easy
- Makes:
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10 persons
Financier
Ingredients: Financier
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7.1 ozicing sugar
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2.8 ozalmond powder
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2.8 ozflour
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0.1 ozbaking powder
Preparation: Financier
Mix together.
Ingredients: Financier
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7.9 ozegg white
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0.7 ozinvert sugar
Preparation: Financier
Add to previous mixture without whipping.
Ingredients: Financier
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4.8 ozbutter
Preparation: Financier
Boil into beurre noisette. Add to previous mixture at 25-30°C.
Pipe into small silicon mould and bake for 4 ½ minutes at 210°C. Unmould
immediately and wrap while they warm to keep moist. Keep aside and
use when required.
Mini chocolate travel cake
Ingredients: Mini chocolate travel cake
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7.1 ozwhole egg(s)
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1.9 ozegg yolks
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1.8 ozglucose
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2.8 ozinvert sugar
Preparation: Mini chocolate travel cake
Whisk together until light.
Ingredients: Mini chocolate travel cake
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5.3 ozcream
Preparation: Mini chocolate travel cake
Make ganache and add to previous mixture.
Ingredients: Mini chocolate travel cake
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0.9 ozsugar
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0.9 ozpistachios
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0.9 ozalmonds
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0.9 ozNIBS-S502
Preparation: Mini chocolate travel cake
Crush and sprinkle in silicon mould.
Pipe mixture into small silicon mould and bake for 4 minutes at 210°C.
Unmould immediately and wrap while warm to keep moist. Keep aside and use when required.
Chocolate sauce
Ingredients: Chocolate sauce
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5.3 ozwater
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2.6 ozglucose
Preparation: Chocolate sauce
Mix and boil for 2 minutes.
Ingredients: Chocolate sauce
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2.5 ozNIBS-S502
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0.9 ozchopped almonds
Preparation: Chocolate sauce
Add to previous mixture after boiling.
Use as sauce for dipping.
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