Want to bake a chocolate cake like a world-class pastry chef? Here are the steps to help get you started.
Caribe Mousse
51gm Egg yolks
24gm Sugar
125gm Milk
125gm Cream
351gm Couverture Caraïbe 66%
450gm Cream (whipped)
Method:
Chocolate Sponge
120gm Eggs
240gm Egg yolks
60gm Inverted sugar
90gm Castor sugar
120gm Plain flour
60gm Cocoa powder
60gm Cœur de Guanaja
60gm Unsalted Butter
5gm Vanilla extract
300gm Egg white
120gm Castor sugar
1gm Salt
Method:
Manjari Ganache
Cream 165gm
Couverture Manjari 64% 130gm
Method:
Chocolate macadamia praline streusel base
600gm Macadamia nuts
60gm Castor sugar
1 piece Vanilla bean
1gm Salt
100gm Cœur de Guanaja
Method:
Streusel base
100gm Unsalted butter
50gm Brown sugar
50gm Raw sugar
120gm Macadamia powder
20gm Cocoa powder
120gm Plain flour
Method:
Streusel
200gm Streusel base
25gm Finely chopped Manjari couverture
90gm Chocolate macadamia praline (fine)
90gm Chocolate macadamia praline (course)
112gm Chopped macadamia nuts
1.5gm Salt
Method:
Gelatin solution (6:1)
600gm Water
100gm Gelatin (gold)
Method:
Raspberry Jelly
382.5gm Raspberry puree
67.5gm Blackcurrant puree
37.5gm Caster sugar
7.5gm Pectine NH
37.5gm Gelatin solution
Method:
Citrus Cremeux
300gm Cream
200gm Milk
5gm Lime zest
125gm Egg yolks
60gm Inverted sugar
40gm Gelatin solution
40gm Couverture Manjari 64%
100gm Couvture Jivara Lactee 40%
Method:
Glaze
300gm Sugar
125gm Water
300gm Glucose
170gm Condensed milk
140gm Gelatin solution
250gm Couverture Guanaja 70%
Method:
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