Original creation by
Jean-Thomas SCHNEIDER,
World Pastry Champion 2017
World Ice cream Champion 2018, Belgium
CAKE INTERPRETATION:
RASPBERRY, SESAME & CHOCOLATE
Chef :
Brand
Quantity :
Recipe for one 60 x 40 x 4 cm frame for about 40 people
1. DARK CHOCOLATE CREAM
Ingredients
750 g Debic 35% fat cream
500 g milk
250 g sugar
10 g pectin
162.50 g egg yolks
500 g Callebaut® cocoa paste
Step
Mix the sugar and pectin and then stir in the cream and milk.
Bring to the boil. Incorporate the egg yolks and then the cocoa
paste. Blend and set aside. When cold, pipe 2 kg per 60 x 40
cm frame.
2. RUBY CHOCOLATE CREAM
Ingredients
600 g Debic 35% fat cream
600 g milk
0.30 g raspberry red colouring
150 g atomized glucose
21 g pectin
900 g Callebaut® ruby chocolate RB1 47.3% cocoa
150 g Debic Crème butter
Step
Mix the glucose and pectin then incorporate the cream, milk
and red colouring. Bring to the boil. Incorporate the chocolate,
then the butter. Blend and set aside. When cold, pipe 2 kg per
60 x 40 cm frame.
3. FEUILLETINE GLITTER
Ingredients
600 g Callebaut® almond and hazelnut paste:
PRAMANO-T14
150 g Callebaut® dark Gianduja
150 g Callebaut® feuilletine glitter
150 g toasted sesame seeds
60 g Debic Croissant butter
Step
Melt the Gianduja and butter to 45°C. Add the almond and
hazelnut paste. Then, incorporate the feuilletine glitter and
sesame seeds into this mixture. Spread 1,100 g between two
sheets of parchment paper in a 60 x 40 cm frame. Freeze. Cut
into pieces.
4. ORANGE SPONGE CAKE
Ingredients
1,680 g 66% almond paste
1,120 g eggs
140 g T45 strong flour
140 g potato starch
14 g baking powder
504 g Debic Crème butter
28 g orange zest
Step
Heat the almond paste then gradually incorporate the eggs. Beat
the resulting mixture with the orange zest. Sift together the
flour, potato starch and baking powder and mix them in. Add the
melted butter. Pour into two frames of 60 x 40 cm of 1,800 g. Bake
at 180°C for 15 minutes.
5. RASPBERRY FRUIT PASTE
Ingredients
1,200 g Les Vergers Boiron 100% raspberry purée
280 g glucose syrup
1,600 g sugar
64 g extra slow set pectin
20 g tartaric acid
Step
Dry mix the sugar and pectin, then add the raspberry purée and
glucose syrup. Bring to the boil. Add the liquid tartaric acid. Pour
3,000 g into a 60 x 40 cm frame.
6. ORANGE SYRUP
Ingredients
140 g sugar
140 g water
40 g Cointreau® 60% vol.
Step
Boil the sugar and the water, when cool add the Cointreau®.
Other recipes
Discover them all
