Dark chocolate sesame and raspberry cake reinterpreted

Pastry recipe
Jean-Thomas Schneider

Jean-Thomas Schneider

Meilleur Ouvrier de France 2019 / Ice-cream World Champion 2018 / Pastry World Champion 2017 /
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
    • 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

  2. 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

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

  4. 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

  5. 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

    PréparationConcentrée_Orangesanguine-RVB-150dpi-697x697
    Frozen concentrated preparation
  6. 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

  7. 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

    Assembly and finishing

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