Lako

Makes : 3 yield

This simple yet delicious recipe is made for chocolate lovers! You will learn how to make sable breton - which is a cookie with baking powder for a crispy, light, and airy texture. You will also learn how to make a flourless chocolate cake and a super creamy chocolate ganache. The top of the cake is decorated with two types of jellies: one with chocolate and the other with apricot and mango.

This simple yet delicious recipe is made for chocolate lovers! You will learn how to make sable breton - which is a cookie with baking powder for a crispy, light, and airy texture. You will also learn how to make a flourless chocolate cake and a super creamy chocolate ganache. The top of the cake is decorated with two types of jellies: one with chocolate and the other with apricot and mango.

rok trajanja:: 3 days
Conservation:: Refrigeration at 4°C

Containing: 7 Components

Napišite komentar Sačuvajte

160 g

Butter softened
160 g

sugar
80 g

egg yolks
225 g

all-purpose flour
8 g

baking powder
1 g

salt
8 g

Cacao Barry Plein Arome Cocoa Powder

Using a mixer fitted with a paddle attachment, combine the soft butter and sugar and mix for 2-3 minutes.
Add the room temperature egg yolks and mix again until obtaining a homogenous mixture. Make sure to scrape the bowl well.
Sift all the dry ingredients and add them to the butter mixture.
Mix until well combined and a dough is formed but make sure to not overwork the dough.
Spread between two plastic sheets and roll out to 3mm(0.12“) thick.
Place the dough into the refrigerator until cold enough to be cut.
Once cold, remove the top plastic sheet and cut the dough using a 16 cm (6,3”) cake ring.
Place on a metal tray lined with parchment paper and a silicone mat. Press the dough into the corners to avoid any air pockets.
Bake for 16 minutes at 160oC (320oF).
Once baked, place on a cooling rack and allow to cool down.
Run a knife around the circle to unmold the sable breton.
Place on a metal tray covered with parchment paper. Reserve at room temperature until assembly.
Roll out the remaining dough to 3mm (0.12“) thick for the decorations.
Place the dough into the refrigerator until cold enough to be cut.
Once cold, remove the top plastic sheet and cut the dough into 3 cm (1.18”) squares using a ruler and a knife.
Place them on a metal tray lined with parchment paper and a perforated silicone mat.
Cover with another perforated silicone mat and bake for 16 minutes at 160oC (320oF).
Reserve until assembly.

Tools

Knife
Scraper
Bowl(s)
Parchment paper
Ruler (s)
Rolling pin
Rack
Plastic Sheets
Metal Tray (s)
Tabletop mixer, mixing bowl and a paddle attachment
Cake ring 16 cm (6.3”)
Spatula
Silicone mat, perforated
Sieve

Tools

Metal Tray
Tall recipient
Thermometer
Microwave
Piping Bag
Scissors
Scraper
Bowl(s)
Parchment paper
Mixing bowl (s)
Rack
Silpat (s)
Tabletop mixer, mixing bowl and a whisk
Cake ring 16 cm (6.3”)
3 cm (1.2”) band of acetate sheet
Cylinder mold
Tape
3 cm (1.2”) parchment paper strips
Spatula(s)

Tools

Cooktop
Saucepan
Tall recipient
Thermometer
Immersion blender
Scissors
Bowl(s)
Gloves
Rack
Piping Bag (s)
Spatula(s)

Tools

Cooktop
Saucepan
Metal Tray
Whisk
Tall recipient
Immersion blender
Bowl(s)
Plastic film
Spoon
Cylinder mold
Sauce gun or dosing funnel
Spatula(s)

Tools

Cooktop
Saucepan
Metal Tray
Whisk
Bowl(s)
Plastic film
Spoon
Cylinder mold
Sauce gun or dosing funnel
Spatula(s)

Tools

Metal Tray
Piping Bag
Scissors
Gloves
Silpat (s)

Q.S.

Callebaut Dark Origin Chocolate - Sao Thomé - 2.5kg Callets

Place the cake on a turn table lined with a silicone mat.
Gently warm up the sides of the cake using a heat gun until the sides are sticky.
Place the squared sables breton decorations all around the cake.
Place the cake on a rack and shave some chocolate on top of the cake using a microplane.
Unmold the apricot cylinder and chocolate cubes.
Place two chocolate cubes on the cake and three halves of apricot cylinder.