Dark chocolate, sesame and raspberry cake reinterpreted

Pastry recipe
Jean-Thomas Schneider

Jean-Thomas Schneider

Pastry World Champion 2017 / Ice-cream World Champion 2018 / Ice-cream Meilleur Ouvrier de France 2019
Jean-Thomas has been dedicated to confectionery, an all-consuming passion, for 20 years and worked in many great starred restaurants: l’Arnsbourg, l’Espérance, le Relais Bernard Loiseau, l’Hôtel Georg...
  1. Pailleté feuilletine

    Ingredients

    • Almond praline 50% - 300g
    • Couverture chocolate 70% - 75g
    • Feuillantine flake - 75g
    • Sesame seeds - 75g
    • Butter 82% fat - 30g

    Melt couverture and butter at 45° C
    Add almond praline
    Add couverture and pailleté feuilletine
    Spread between two baking paper sheets in a frame
    Freeze
    Cut into pieces
    Total weight: 555 g

  2. Orange batter cake

    Ingredients

    • Frozen concentrated preparation : Orange - 12g
    • Butter 82% fat - 360g
    • glucose DE 60 - 120g
    • Cream 35% fat - 240g
    • Sugar - 240g
    • Soy lecithin - 7,8g
    • Sorbitol - 120g
    • Fresh cake - 120g
    • Salt - 7,2g
    • Egg - 648g
    • flour T45 - 750g
    • Yeast - 19,2g

    Dry mix sugar, soy lecithin powder, cristal sorbitol, fresh cake and fine salt
    Blend with butter, glucose syrup, cream and egg
    Sieve and add flour and baking powder
    Add concentrated preparation
    Spread 1300 g in a frame
    Bake
    Cooking time 15 minutes
    Temperature 170° C
    Total weight: 2,644.20 g

    In this step

    PréparationConcentrée_Orange-RVB-150dpi-697x697
    Frozen concentrated preparation
  3. Piped raspberry cremeux

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 675g
    • Sugar - 45g
    • Pectin NH 325 - 15,75g
    • Glucose powder DE 40 - 90g
    • Butter 82% fat - 225g

    Combine sugar, pectin and glucose
    Combine with purée
    Boil
    Add butter
    Blend
    Total weight: 1050.75g

    In this step

  4. Dark chocolate cremeux

    Ingredients

    • Cream 35% fat - 300g
    • Milk 3.6% fat - 200g
    • Sugar - 100g
    • Pectin NH 325 - 3g
    • Egg yolk - 65g
    • Cocoa (paste) - 100g

    Combine sugar and pectin
    Add to cream and milk
    Boil
    Add egg yolks
    Add cocoa paste
    Blend
    Total weight: 768g

  5. Orange syrup

    Ingredients

    • Frozen concentrated preparation : Orange - 40g
    • Sugar - 140g
    • Water - 140g

    Bring to boil sorbitol and water

    Combine concentrated preparation

    300gr/frame
    Total weight: 320g

    In this step

    PréparationConcentrée_Orange-RVB-150dpi-697x697
    Frozen concentrated preparation
  6. Raspberry fruit paste

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 600g
    • Pastry glucose syrup 40 - 140g
    • Sugar - 800g
    • Pectin - 32g
    • Tartaric acid - 10g

    Dry mix sugar and pectin
    Add to purée and glucose
    Boil
    Add liquid tartaric acid
    Pour into frame (GN 1/1)
    Total weight: 1,582 g

    In this step

    Assembly and finishing

    Raspberry fruit paste

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