![Apricot Royal Cake](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/mdp_web_gm_chocac-detail/public/externals/5d493200e44b0ada78cd4c5a6b8b407a.jpg?itok=7uSc2qUA)
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Quick & easy (production)
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Good for freezing
This decadent chocolate cake with dark intense flavor and crispy french biscuit will instantly make you feel royal. Very famous French cake with layers of dark chocolate.This decadent chocolate cake with dark intense flavor and crispy french biscuit will instantly make you feel royal. Very famous French cake with layers of dark chocolate.This decadent chocolate cake with dark intense flavor and crispy french biscuit will instantly make you feel royal. Very...
- Shelf life:
- 3 days
- Conservation:
- +4°C
Gourmand glazing
Ingredients: Gourmand glazing
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200 gVegetable oil
Preparation: Gourmand glazing
1. Melt the milk chocolate and the vegetable oil.
2. Mix well using a hand blender.
3. Add the Hazelnut Bresilienne.
4. Use it as 32-34°C.
Cocoa soft biscuit
Ingredients: Cocoa soft biscuit
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125 gegg yolks
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187 geggs
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150 gsugar
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120 gegg whites
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60 gsugar
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45 gflour
Preparation: Cocoa soft biscuit
1. Whip the eggs and egg yolk with sugar #1 and at the same time whip the egg whites with sugar #2.
2. Combine and add the dry items, previously sifted.
3. Bake in the ventilated oven at 175°C for about 11 to 13 minutes.
Praline Feuilletine
Ingredients: Praline Feuilletine
Preparation: Praline Feuilletine
1. Melt chocolate at 45°C.
2. Add PNP and temper.
3. Add the Paillette Feuilletine and spread it on the frame.
Apricot Jam
Ingredients: Apricot Jam
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500 gapricot puree
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100 gsugar
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1 gvanilla powder
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8 gpectin NH
Preparation: Apricot Jam
1. Heat the fruit puree at 45°C.
2. Mix sugar with vanilla and pectine.
3. Add to the fruit puree and cook it at 104°C.
Power 41 whipped Ganache
Ingredients: Power 41 whipped Ganache
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178 g35% fat cream
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58 gmilk
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40 ghoney
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32 ggelatin mass
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422 g35% fat cream
Preparation: Power 41 whipped Ganache
1. Heat the cream #1 with milk and honey at 85°C.
2. Pour over milk chocolate and gelatine and mix well using a hand blender.
3. Add the cream #2 and finish the emulsion.
4. Put it in the fridge for 12 hours.
5. Whip when needed.
Power 41 Spray
Ingredients: Power 41 Spray
Preparation: Power 41 Spray
1. Melt the milk chocolate and cocoa butter at 45°C.
2. Spray it on the frozen cake.
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