Caramel and chocolate travel cake
TANTALISING FLAVOURS Two flavours that never fail - chocolate and caramel - are blended in this tempting cake finished with a crispy cocoa crumble topping.
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初級レベル
Intense chocolate sponge
材料: Intense chocolate sponge
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2.2 lbCreamed butter
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2.2 lb砂糖
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0.7 oz塩
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7.1 ozHot milk infused with cinnamon vanilla
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3.3 lbEgg
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1.1 lbPowdered almond flour
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2.6 lbWeak flour
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1.1 ozDCP-20R03-CV
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0.7 ozベーキングパウダー
作り方: Intense chocolate sponge
Whisk the butter along with the sugar and the salt.
Gradually add the milk then mix in the egg.
When everything is mixed in, add the almond.
Sieve the flour and the baking powder with the powdered cocoa and stir into the mixture.
Bake at 160°C with a closed draft for 40 min.
Vanilla and chocolate caramel
材料: Vanilla and chocolate caramel
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11.3 oz粉糖
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1.2 lb生クリーム35%
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7.5 ozGlucose
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0,8 ポッドVanilla
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4.6 ozバター
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0.3 ozCeylon cinnamon stick
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3.2 ozCHM-O93JADE
作り方: Vanilla and chocolate caramel
Heat the cream and the glucose.
Make a dry caramel with the powdered sugar.
Add the cinnamon sticks and the vanilla to the caramel.
Pour this caramel into the hot cream and glucose mixture, then cook the mixture obtained again at 104°C.
Allow the caramel to cool to 80/85°C, then make an emulsion with the milk chocolate couverture at 35°C.
Add the tempered butter and beat.
Cocoa crumble
材料: Cocoa crumble
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12.0 oz冷たいバター(角切り
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6.0 oz砂糖
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13.4 ozWeak flour
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2.1 ozDCP-20R03-CV
作り方: Cocoa crumble
Mix all the ingredients until you get a crumble texture and set aside in the freezer.
Filling
Assembly
Place the dough into a 16 cm ring mould until ¾ full and inject the Chocovic chocolate baking cream and caramel filling.
Cover with crumble and sprinkle powdered sugar on top.
Bake at 160°C for about 30-40 min.
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