Jeroen De Rick

Level:: Easy

7.1 oz

butter
5.3 oz

sugar

Whip up together

7.1 oz

flour
7.1 oz

eggs
1.8 oz

cream
0.2 oz

baking powder

Add. Whip up lightly.

Fill each cake pan with 40 g of dough and bake at 175°C for 14 minutes

5.6 oz

Callebaut Chocolate - Gold 30.4% - callets - 2.5kg
1.4 oz

35% cream

Heat to 45°C.

Emulsify immediately with blender to ±32°C. Let crystallise at room temperature.

1.3 lb

sugar
10.1 oz

water
1.3 lb

glucose

Add. Boil to 103°C.

13.4 oz

condensed milk
10.8 oz

gelatin
1.3 lb

Callebaut Chocolate - Gold 30.4% - callets - 2.5kg

Put into 1 recipient. Pour boiling sugar syrup on top.

Emulsify immediately with blender. Let rest overnight. Right before use, heat quantity you need to ±35°C and mix it with Gold Flakes IBC S017602

Create a hollow cylinder with a knife (± 1,5 cm Ø), cut right down the middle of each cake. Fill every mini cake with the ganache (use a piping bag with even nozzle). Put the cakes on a grille and pour over the glazing. Finish with White Chocolate Jura Waves Mona Lisa CHW-PS-19831E0-999, brushed off with Creative Gold Metallic Powder Mona Lisa CLR-19165-999. Place the Jura plates on both ends of the cake. Top off with White Chocolate X-Large Pencils Mona Lisa CHW-PC-19939E0-999 and sprinkle with Gold Flakes IBC S017602.