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:
-
Easy
- Makes:
-
10 persons
Financier
Ingredients: Financier
-
200 gicing sugar
-
80 galmond powder
-
80 gflour
-
2 gbaking powder
Preparation: Financier
Mix together.
Ingredients: Financier
-
225 gegg white
-
20 ginvert sugar
Preparation: Financier
Add to previous mixture without whipping.
Ingredients: Financier
-
135 gbutter
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
-
200 gwhole egg(s)
-
55 gegg yolks
-
50 gglucose
-
80 ginvert sugar
Preparation: Mini chocolate travel cake
Whisk together until light.
Ingredients: Mini chocolate travel cake
-
150 gcream
Preparation: Mini chocolate travel cake
Make ganache and add to previous mixture.
Ingredients: Mini chocolate travel cake
-
25 gsugar
-
25 gpistachios
-
25 galmonds
-
25 gNIBS-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
-
150 gwater
-
75 gglucose
Preparation: Chocolate sauce
Mix and boil for 2 minutes.
Ingredients: Chocolate sauce
-
70 gNIBS-S502
-
25 gchopped almonds
Preparation: Chocolate sauce
Add to previous mixture after boiling.
Use as sauce for dipping.
Comments