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Matcha, jasmine, morello cherry travel cake

A creation by Lloyd Hamon

Matcha, jasmine, morello cherry travel cake

  • Eggs - 315 g
  • Icing sugar - 440 g
  • Flour T55 - 430 g
  • Matcha powder - 15 g
  • Baking powder - 10 g
  • Melted butter - 410 g

  • Eggs - 315 g
  • Icing sugar - 440 g
  • Flour T55 - 430 g
  • Matcha powder - 15 g
  • Baking powder - 10 g
  • Melted butter - 410 g
Mix eggs with icing sugar, flour/matcha/baking powder mix.
Add melted butter at 45°C.
Bake at 155°C for 45-50 minutes.

Matcha Travel Cake

  • Eggs - 315 g
  • Icing sugar - 440 g
  • Flour T55 - 430 g
  • Matcha powder - 15 g
  • Baking powder - 10 g
  • Melted butter - 410 g

Matcha Travel Cake

  • Eggs - 315 g
  • Icing sugar - 440 g
  • Flour T55 - 430 g
  • Matcha powder - 15 g
  • Baking powder - 10 g
  • Melted butter - 410 g
Mix eggs with icing sugar, flour/matcha/baking powder mix.
Add melted butter at 45°C.
Bake at 155°C for 45-50 minutes.

Heat purees and glucose and invert sugar to 50˚C.
Mix sugar and pectin, then add it on the puree.
Cook 2 minutes after it boil.

Cherry raspberry coulis

Cherry raspberry coulis

Heat purees and glucose and invert sugar to 50˚C.
Mix sugar and pectin, then add it on the puree.
Cook 2 minutes after it boil.

  • Cream - 630 g
  • Jasmine Tea - 40 g
  • Sugar - 40 g
  • Mascarpone - 200 g
  • Gelatin Mixture - 15 g

  • Cream - 630 g
  • Jasmine Tea - 40 g
  • Sugar - 40 g
  • Mascarpone - 200 g
  • Gelatin Mixture - 15 g
Warm the cream to 30°C and add tea.
Cover and keep in the fridge 12h.
Warm in the micro wave and strain 540g of this jasmine tea infusion.
Warm the jasmine infusion with sugar and gelatin, then add mascarpone.
Add jasmine oil and blend with hand blender.
Keep in the fridge overnight.

Jasmine tea whipped cream

  • Cream - 630 g
  • Jasmine Tea - 40 g
  • Sugar - 40 g
  • Mascarpone - 200 g
  • Gelatin Mixture - 15 g

Jasmine tea whipped cream

  • Cream - 630 g
  • Jasmine Tea - 40 g
  • Sugar - 40 g
  • Mascarpone - 200 g
  • Gelatin Mixture - 15 g
Warm the cream to 30°C and add tea.
Cover and keep in the fridge 12h.
Warm in the micro wave and strain 540g of this jasmine tea infusion.
Warm the jasmine infusion with sugar and gelatin, then add mascarpone.
Add jasmine oil and blend with hand blender.
Keep in the fridge overnight.

  • Chopped almond - 110 g
  • Cocoa butter - 50 g
  • Milk chocolate 41% - 500 g
  • Grapeseed oil (or olive oil) - 30 g

  • Chopped almond - 110 g
  • Cocoa butter - 50 g
  • Milk chocolate 41% - 500 g
  • Grapeseed oil (or olive oil) - 30 g
Melt the chocolate at 35°C and add melted cocoa butter
Add almond and oil.
Use at 35°C.

Milk Chocolate Dip

  • Chopped almond - 110 g
  • Cocoa butter - 50 g
  • Milk chocolate 41% - 500 g
  • Grapeseed oil (or olive oil) - 30 g

Milk Chocolate Dip

  • Chopped almond - 110 g
  • Cocoa butter - 50 g
  • Milk chocolate 41% - 500 g
  • Grapeseed oil (or olive oil) - 30 g
Melt the chocolate at 35°C and add melted cocoa butter
Add almond and oil.
Use at 35°C.