Pastry recipe

Recipe for 10 cakes 25x5cm

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Gael Etrillard

Gael Etrillard

Pastry Chef
Area Pastry Chef at les vergers Boiron. From 2009 to 2013, was executive pastry chef at Raffles Hotel Singapore and have been working in Asia for more than 13 years. Gael is also involved in training ...
  1. Sacher Sponge


    • Almond paste 60% - 572g
    • Sugar - 160g
    • Egg yolk - 280g
    • Egg - 200g
    • Flour - 132g
    • Cocoa powder - 64g
    • Dark chocolate 64% - 132g
    • Butter - 132g
    • Egg white - 332g
    • Cream of tartar - 2g
    • Sugar - 172g

    Warm the marzipan in the micro wave a bit to make it soft.
    In a robot coupe, put the almond paste with 160g of sugar and egg yolks.
    Blend until smooth and add the eggs. Blend again.
    Transfer the mixture into the kitchen aid bowl and whip until fluffy with paddle attachment.
    Sieve flour with cocoa powder and add it to the marzipan mixture.
    Whip up the egg whites with cream of tartar and 172g of sugar.
    Melt the dark chocolate and butter and add it to the almond mixture.
    Add the meringue and mix gently.
    Weight the amount and divide by 2.
    Bake on 60x40cm tray with silpat at 170°C for 12mn.

  2. Raspberry Confit


    • Frozen fruits IQF : Williamette raspberry - 400g
    • Frozen fruit purée, sugar added : Raspberry - 320g
    • Frozen fruit purée, sugar added : Raspberry - 150g
    • Frozen fruit purée 100% : Bergamot - 60g
    • Sugar - 68g
    • Pectin NH - 14g
    • Mass gelatin - 48g

    Combine sugar with pectin and spread over IQF.
    Add 340g of raspberry puree. Boil and remove from the stove.
    Add gelatin and remaining purees. Cool down and cover with cling wrap.
    Keep in the fridge until completely cold and set.

    In this step

  3. Dark Chocolate Ganache


    • Milk - 200g
    • Cream - 300g
    • Glucose - 90g
    • Dark chocolate 64% - 500g

    Boil milk, cream and glucose.
    Pour over chocolate and blend with hand blender.

  4. Assembly

    Built up is as followed:
    1) Spread 400g of raspberry confit over the first sponge. Let it set in the fridge.
    2) Spread 200g of raspberry confit over half of the second sponge. Let it set in the fridge.
    3) Spread 400g of chocolate ganache over the first sponge and let it set in the fridge.
    4) Spread 200g of chocolate ganache over half of the second sponge and let it set in the fridge.
    5) Cut both sponge in half weight wise and stack them up to have the top part without ganache.
    Pipe the dark chocolate whipped ganache over and let it set in the fridge.

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