Dark chocolate sesame and raspberry cake reinterpreted
Pastry recipe
-
Pailleté feuilletine
Ingredients
- Almond praline 50% - 300g
- Couverture chocolate 70% - 75g
- Feuilletine (caramelized dry crepe) - 75g
- Sesame seeds - 75g
- Butter 82% fat - 30g
Melt chocolate and butter at 54 ° C
Incorporate the almond praline and then the pailleté feuilletine and the sesame seeds
Roll it between two sheets of parchment paper
Freeze and cut
-
Orange cake batter
Ingredients
- Frozen concentrated preparation : Orange - 12g
- Butter 82% fat - 360g
- Glucose syrup DE 60 - 120g
- UHT cream 35% fat - 240g
- Sugar - 240
- Soy lecithin - 7,80g
- Sorbitol - 120g
- Fresh cake - 120g
- Fine salt - 7,20g
- Egg - 648g
- Strong flour, type 45 - 750g
- Chemical yeast - 19,20g
Dry mixing sugar, soy lecithin powder, sorbitol crystal, fresh cake and fine salt, then mix with butter, glucose syrup, cream and eggs.
Sieve the flour and baking powder then incorporate them to the mixture
Add the orange concentrated preparation
Spread 1300gr into a pastry frame
Bake for 15 mintues at 170°C
In this step
Frozen concentrated preparation -
Raspberry crémeux for piping
Ingredients
- Frozen fruit purée, sugar added : Raspberry - 675g
- Sugar - 45g
- Pectin 325 NH 95 - 15,75g
- Glucose powder DE 40 - 90g
- Butter 82% fat - 225g
Mix the sugar, pectin and glucose then add the raspberry purée and mix.
Bring to the boil
Add the butter
Blend
In this step
Frozen fruit purées -
Dark chocolate crémeux
Ingredients
- UHT cream 35% fat - 300g
- Milk 3.6% fat - 200g
- Sugar - 100g
- Pectin 325 NH 95 - 3g
- Egg yolk - 65g
- Cocoa (paste) - 100g
Mix sugar and pectin, then add cream and milk
Bring to the boil
Add egg yolks and cocoa paste
Blend
-
Orange syrup
Ingredients
- Frozen concentrated preparation: Blood orange - 40g
- Sugar - 140g
- Water - 140g
Bring to the boil sugar and water
Add the orange concentrated preparation, only when it's cold
In this step
Frozen concentrated preparation -
Raspberry jelly
Ingredients
- Frozen fruit purée 100% : Raspberry - 600g
- Pastry glucose syrup 40 - 140g
- Sugar - 800g
- Extra slow set pectin - 32g
- Tartaric acid - 10g
Dry mixing the sugar and the pectin
Add raspberry puree and glucose syrup
Bring to the boil
Add liquid tartaric acid
Pour into a pastry frame (300g / frame)
In this step
Frozen fruit purées -
Assembly and finishing
Pour orange syrup when hot
Put the raspberry jelly
Pailletée feuilletine
Pipe the raspberry crémeux
Pipe the dark chocolate crémeux
Hot glaze
Assembly and finishing
