WINTER WOODLAND CAKE
Special recipe for the Winter Wonderland 2021
Difficulty level
Special recipe for the Winter Wonderland 2021
Ingredients
| PRALINE AMANDE NOISETTE | g 220 |
| SINFONIA CIOCCOLATO LATTE 38% - melted at 40°C | g 170 |
| DELICRISP | g 330 |
| fleur de sel | g 4 |
Preparation
Combine all ingredient together.
Spread over baking paper in ordet to create a 5 mm thick layer.
Refrigerate.
Ingredients
| DELINOISETTE | g 550 |
| VIGOR BAKING | 4 |
| all-purpose flour | g 50 |
| cornstarch | 50 |
| egg whites | g 370 |
| unsalted butter 82% fat | g 120 |
Preparation
Mix all dry ingredients with a whisk.
Mix in the egg whites and then the melted butter. Mix until homogeneous.
Fill the silicone molds and bake in a static oven for 10-15 minutes at 180-190 ° C with the valve closed.
Ingredients
| SINFONIA GIANDUIA FONDENTE | g 160 |
| egg yolk | g 45 |
| caster sugar | g 25 |
| milk 3.5% fat | g 125 |
| liquid cream 35% fat | g 125 |
Preparation
Make a crème anglaise with the liquids,sugar and egg yolks.
Add in the chocolate and emulsify.
Ingredients
| TOFFEE D'OR CARAMEL - heated at 45°C | g 400 |
| SINFONIA CIOCCOLATO FONDENTE 68% | g 100 |
| unsalted butter 82% fat | g 25 |
| fleur de sel | g 1 |
Preparation
Emulsify TOFFE D'OR CARAMEL and SINFONIA to obtain a ganache.
Add the butter and salt and emulsify.
Leave to cristalyze.
Ingredients
| liquid cream 35% fat - for the ganache | g 75 |
| water - for the ganache | g 65 |
| MINUETTO LATTE SANTO DOMINGO 38% - melted at 45°C | g 200 |
| liquid cream 35% fat - to be whipped | 200 |
| LILLY NEUTRO | g 35 |
| water | g 35 |
Preparation
Combine the chocolate with the water and cream, emulsify until obtained a ganache.
Lighly whip the cream with water and LILLY.
Combine the ganache with the whipped cream to obtain a soft mousse.
Ingredients
| RENO CONCERTO FONDENTE 58% - melted at 45°C | g 220 |
| BURRO DI CACAO - melted at 45°C | g 180 |
Preparation
Combine the two ingredients.
Use at 40-45°C.
In order to create the insert for the cake alternate in a silicone mould:
-gianduia cremeux
-hazlenut financier
-toffe ganache
-hazlenut financier
-toffe ganache
-crunchy insert
(the proportion has to be 30+20+10+20+10+10)
Freeze everything.
Spread the mousse in the silicon form making sure to cover completely all the corners.
Insert the frozen layer, and freez completely.
Unmould the cake while frozen and spey with the brown velvet.
Decorate with Dobla Pinecone e Pine Twig.
