Μέτρια
Φτιάχνει: 2 cakes
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Good to go
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High profit
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Good for freezing
Get ready to embrace the festive spirit with a cake that combines the zesty freshness of mandarins, the exotic allure of passion fruit, and the creamy delight of Cacao Barry Zéphyr™ White Chocolate. This Christmas cake is a symphony of seasonal flavors and aromatic spices that will delight your taste buds and add a touch of elegance to your holiday celebrations.Get ready to embrace the festive spirit with a cake that combines the zesty freshness of mandarins, the exotic allure of passion fruit, and the creamy delight of Cacao Barry Zéphyr™ White Chocolate. This Christmas cake is a symphony of seasonal flavors and aromatic spices that will delight your taste buds and add a touch of elegance to your holiday celebrations.Get ready to embrace the festive spirit with a cake that combines the zesty freshness of mandarins, the exotic allure of...
- Διάρκεια ζωής:
- 3 days at 4 C
- Conservation:
- Fridge at 4 C
Περιέχει: 5 Συστατικά
Ginger bread cake
Συστατικά: Ginger bread cake
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146 gwater
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66 gsugar
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146 ghoney
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100 gAll purpose flour
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46 gBuckwheat flour
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4 gpowdered allspice
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3 gbaking soda
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4 gbaking powder
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6 glemon zest
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6 glime zest
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6 gorange zest
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1 gfine salt
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4 gstar anise
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91 gbutter
Προετοιμασία: Ginger bread cake
- Boil the water + sugar + honey +zests + star anis
- Stop and let infuse all night
- the day after sift the liquid
- Mix the two flours + backing soda + salt + backing powder
- add the liquid infused and mix well
- Add the melted butter
- Do not emulsify
- let rest in the fridge 12 hours
- Pour 300 g on Silikomart mold ref. Paris 550
- Cook at 170 C during 25 mn
Tools
- Whisk
- Piping Bag
- Bowl (s)
- Spatula(s)
- Eclair silicone mold Silikomart SF236
- Sifter
- Non-stick pan
Zéphyr white chocolate orange ganache
Συστατικά: Zéphyr white chocolate orange ganache
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250 gCream 35 %
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20 gorange juice
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15 gorange zest
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2 gpowdered allspice
Προετοιμασία: Zéphyr white chocolate orange ganache
- Boil the cream with the cocoa butter
- Pour on top of the white chocolate and allspice
- Add the orange juice and zest
- Mix with an emulsion blender
- let cristallyse before using ( minimun 12 hours )
Tools
- Saucepan
- Bowl(s)
- Hand blender
- Spatula(s)
Allspices crumble
Συστατικά: Allspices crumble
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80 gbutter
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100 gdemerara sugar (1)
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100 gflour
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2 gMaldon salt
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4 gpowdered allspice
Προετοιμασία: Allspices crumble
- Mix the ingredients together
- When you obtain a crumble pour into a tray
- Cook at 160 C
- Let cool down
Zéphyr™ caramel glazing
Συστατικά: Zéphyr™ caramel glazing
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150 gGrapeseed oil
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150 gspicy crumble
Προετοιμασία: Zéphyr™ caramel glazing
- Melt the chocolate at 45 C and add the oil
- Mix well
- Pre- cristallyse at 25 c
- Dip the cake
- Decorate with star anis
Tools
- Hand blender
- Bowl (s)
ASSEMBLY
- Take the cold cake
- Put the passion marmelade into the cavity
- Pipe the Zephyr ganache on top
- Put into the freezer just a few minutes
- Dip into the zephyr caramel glaze
- Decorate with orange confit and star anise
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