Baccarat Gateau
- Level:
-
Easy
Chococlate sponge-Baccarat
Ingredients: Chococlate sponge-Baccarat
-
13.2 ozegg yolks
-
11.3 ozsugar
Preparation: Chococlate sponge-Baccarat
Beat to form ribbon.
Ingredients: Chococlate sponge-Baccarat
-
13.2 ozegg white
Preparation: Chococlate sponge-Baccarat
Whisk to soft peaks.
Ingredients: Chococlate sponge-Baccarat
-
2.6 ozsugar
Preparation: Chococlate sponge-Baccarat
Combine both egg mixtures.
Ingredients: Chococlate sponge-Baccarat
-
6.6 ozflour
Preparation: Chococlate sponge-Baccarat
Fold in.
Ingredients: Chococlate sponge-Baccarat
-
4.4 ozbutter (melted)
Preparation: Chococlate sponge-Baccarat
Add
Spread out on 35*28 cm baking tray covered with a Silpat sheet.
Bake at 180˚C for 15-18’ in a convectional oven.
Ganache
Ingredients: Ganache
-
1.7 lbcream
-
2.6 ozinvert sugar
Preparation: Ganache
Boil.
Ingredients: Ganache
Preparation: Ganache
Pour the liquids over.
Ingredients: Ganache
-
5.3 ozbutter
Preparation: Ganache
Add at 40˚C; emulsify.
Crunch
Finishing and assembly:
The recipe is for 2 frames of 10*30 cm.
Place a layer of chocolate sponge on the bottom. Cover with a thin layer of crunch. Fill up with chocolate ganche. Place a second sheet chocolate sponge. Repeat this operation 4 times. Allow to set. Glaze with chocolate ganache. Cut into 2.5 cm slices and decorate to taste.
Comments