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Dark chocolate, sesame and raspberry cake reinterpreted

A creation by Adam Handling

Dark chocolate, sesame and raspberry cake reinterpreted

Pailleté feuilletine

  • 1- Almond praline 50% - 300 g
  • 2- Couverture 70% - 75 g
  • 3- Pailleté feuilletine - 75 g
  • 4- Golden sesame seeds - 75 g
  • 5- Butter 82% fat - 30 g
Melt 2 + 5 at 45° C
Add 1
Add 2 + 3
Spread between two baking paper sheets
in a frame
Freeze
Cut into pieces

Total weight: 555 g

Orange batter cake

  • 12- Orange concentrated preparation Les vergers Boiron - 12 g
  • 1- Butter 82% fat - 360 g
  • 2- Glucose syrup DE 60 - 120 g
  • 3- UHT cream 35% fat - 240 g
  • 4- Sugar - 240 g
  • 5- Soy lecithin powder - 7,8 g
  • 6- Cristal sorbitol - 120 g
  • 7- Fresh cake - 120 g
  • 8- Fine salt - 7,2 g
  • 9- Egg - 648 g
  • 10- T45 flour - 750 g
  • 11- Baking powder - 19,2 g
Dry mix 4 + 5 + 6 + 7 + 8
Blend 1 + 2 + 3 + 4 + 5 + 6 + 7 + 8 + 9
Sieve 10 + 11
Add 10 + 11
Add 12
Spread 1300 g in a frame
Bake
Cooking time 15 minutes
Temperature 170° C

Total weight: 2,644.20 g

Piped raspberry cremeux

Combine 2 + 3 + 4
Combine 1 + 2 + 3 + 4
Boil
Add 5
Blend

Total weight: 1050.75g

Dark chocolate cremeux

  • 1- UHT cream 35% fat - 300 g
  • 2- Milk 3.6 % fat - 200 g
  • 3- Sugar - 100 g
  • 4- 325 nh95 pectin - 3 g
  • 5- Egg yolks - 65 g
  • 6- Cocoa paste - 100 g
Combine 3 + 4
Add 3 + 4 to 1 + 2
Boil
Add 5
Add 6
Blend

Total weight: 768g

Orange syrup

Combine 1 + 2 + 3
300g / frame

Total weight: 616g

Raspberry fruit paste

Dry mix 3 + 4
Add 3 + 4 to 1 + 2
Boil
Add 5
Pour into frame (GN 1/1)

Total weight: 1,582 g
Dark chocolate, sesame and raspberry cake reinterpreted
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