Tesko
Makes : 1 Frame 60 cm x 40 cm x 4,5cm
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Inspired by Chef Thierry Bamas, Cacao Barry Ambassador.Inspired by Chef Thierry Bamas, Cacao Barry Ambassador.
Containing: 7 Components
Chocolate Cake
Sastojci: Chocolate Cake
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450 gegg whites
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70 gsugar
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540 gbutter
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650 gConfectioner Sugar
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360 gegg yolks
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290 gAll purpose flour
Priprema: Chocolate Cake
- Whip the egg whites and sugar.
- Melt the chocolate and butter at 45°C.
- Add the yolks and confectioner sugar to the chocolate/butter mixture.
- Fold in the sifted flour and almond flour.
- Add the meringue.
- Spread onto a sheet pan.
- Bake at 190°C for 20 minutes.
Tools
- Microwave
- Bowl (s)
- Sheet pan
- Sifter
- Stand Mixer
- Oven
- Espatula
Lemon Marmelade
Sastojci: Lemon Marmelade
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400 gFresh lemon
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75 gFrozen lemon puree
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175 gsugar
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6 gpectin NH
Priprema: Lemon Marmelade
- Poke holes into lemons and leave in water for 24 hours while changing the water twice.
- Cook the lemons into water until they have soften.
- Drain and finely chop.
- Cook all together till desire consistency.
- Mix well with an hand blender and pass the marmelade through a sifter.
Tools
- Whisk
- Hand blender
- Sifter
- Cooking pot
Creamy Ganache
Sastojci: Creamy Ganache
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350 gcream
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150 gWhole milk
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80 ginverted sugar
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100 gbutter
Priprema: Creamy Ganache
- Bring the cream, milk and inverted sugar to a boil.
- Pour over the chocolates and emulsify.
- Add the butter and emulsify once more.
- Set aside at room temperature.
Tools
- Hand blender
- Bowl (s)
- Cooking pot
Buckwheat Crumble
Sastojci: Buckwheat Crumble
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160 gButter
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200 gdemerara sugar
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200 gBuckwheat flour
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3 gMaldon salt
Priprema: Buckwheat Crumble
- In the mixer, with the paddle attachment, mix the cold butter with the dry ingredients.
- Place on a sheet pan.
- Bake at 160°C for 25 minutes.
Tools
- Silpat
- Sheet pan
- Stand Mixer
- Oven
Tuile Mix
Sastojci: Tuile Mix
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37 gwhole eggs
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52 gsugar
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26 gegg whites
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20 gAll purpose flour
Priprema: Tuile Mix
- Mix all the ingredients together.
- Store in the refrigerator before using.
Tools
- Hand blender
- Bowl (s)
Seeds and Nuts Crisp
Sastojci: Seeds and Nuts Crisp
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50 gsunflower seeds
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75 gpine nuts
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40 gpumpkin seeds
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40 gTuile mix
Priprema: Seeds and Nuts Crisp
- Roast the seeds and pine nuts.
- Once cooled, incorporate into the tuile mix.
- Spread and bake at 180°C for 14 minutes.
Tools
- Silpat
- Bowl (s)
- Sheet pan
- Oven
- Espatula
Assembly
Sastojci: Assembly
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200 gVegetable oil
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Q.S.Candied lemon
Priprema: Assembly
- Put a layer of chocolate cake in the frame.
- Spread 110 gr of lemon marmelade.
- Spread 120 gr of creamy ganache.
- Repeat the above steps.
- Freeze.
- Once frozen, cut desire sizes. It is important to have a frozen cake in order to achieve a clean cut.
- Finish the cakes by dipping them in a mixture of chocolate and oil.
- Coat the crumble with crystallized Cacao Barry Inaya 65% Dark Chocolate.
- Place the crumble on top of the cake.
- Cut candied lemon into a diamond shape and place on the crumble.
- Add a triangle of seeds and nuts crisp on the side.
Tools
- Knife
- Freezer
- Espatula
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