Travel cake
- Level:
-
Medium
CHOCOLATE BISCUIT
Ingredients: CHOCOLATE BISCUIT
-
4.2 ozfresh butter
Preparation: CHOCOLATE BISCUIT
Put on sheet.
Ingredients: CHOCOLATE BISCUIT
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5.7 ozegg yolks
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3.2 ozcoconut puree
Preparation: CHOCOLATE BISCUIT
Add gradually.
Ingredients: CHOCOLATE BISCUIT
Preparation: CHOCOLATE BISCUIT
Sift.
Ingredients: CHOCOLATE BISCUIT
Preparation: CHOCOLATE BISCUIT
Met at 50°C.
Ingredients: CHOCOLATE BISCUIT
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4.3 ozegg white
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2.5 ozsucrose
Preparation: CHOCOLATE BISCUIT
Whip together.
Add 1/3 of whites on first mixture.
Add chocolate and cacao.
Finish delicately with the rest of the whites.
Place the biscuit on a 15 mm frame. Heat at 180°C for 18 minutes.
PASSION FRUIT GANACHE
Ingredients: PASSION FRUIT GANACHE
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2.2 ozpassion fruit purée
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0.4 ozmango puree
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2 piece(s)saffron threads
Preparation: PASSION FRUIT GANACHE
Heat at 90°C.
infuse 10 minutes and mix.
Ingredients: PASSION FRUIT GANACHE
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3.2 ozglucose DE 60
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0.2 ozsorbitol powder
Preparation: PASSION FRUIT GANACHE
Âdd.
Heat at 65°C.
Ingredients: PASSION FRUIT GANACHE
Preparation: PASSION FRUIT GANACHE
Pour mixture over chocolate three times to create emulsion.
Ingredients: PASSION FRUIT GANACHE
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0.3 ozsoftened butter
Preparation: PASSION FRUIT GANACHE
Add and mix to perfect mixture.
Cast in frames of 18 x 13 cm et 5 mm thickness.
EXOTIC JELLY
Ingredients: EXOTIC JELLY
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2.8 ozpassion fruit purée
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1.4 ozmango puree
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1.1 ozcoconut puree
Preparation: EXOTIC JELLY
Bring to a boil.
Reduce volume by 1/3 until 100g.
Ingredients: EXOTIC JELLY
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0.5 ozsucrose
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7.7 gragar
Preparation: EXOTIC JELLY
Add.
Boil and pour immediately on top of the ganache to a thickness of 3 mm.
FINISHING AND PRESENTATION
Sort 4 chocolate biscuit strips of 9 x 13 cm. Cut the ganache frame in half to obtain the same size as the biscuits. Place a first biscuit on the passion fruit ganache and paste the second biscuit. Press with a triangle so the successive layers fit properly. Spread a thin layer of pre-crystallised chocolate on a 30 x 15 cm guitar sheets. Before the chocolate crystallises, surround the cake to make the cover. Place in positive cold for 15 minutes, remove the guitar paper and decorate.
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