Original creation by
Bruno VAN VAERENBERGH
Creative Pastry Chef Debic Europe,
‘Passion Pâtisserie’ Member,
Belgium
RÉMY MARTIN®
CARAMEL CAKE
Chef :
Brand
Quantity :
Recipe for 3 cakes of 500 g
1. CAKE DOUGH
Ingredients
250 g cane sugar
100 g brown sugar
270 g Debic Butter
2 g coarse salt
70 g almond powder
350 g eggs
225 g Debic Cream 35%
160 g dark chocolate 66%
65 g cocoa powder
270 g flour
7 g baking powder
Step
Bring all the ingredients to room temperature. Mix the sugar
and butter, salt and almond powder. Mix the eggs with the
cream, stir in the preparation. Add the melted chocolate and
mix gently. Sift the cocoa powder with the flour and baking
powder, mix the mass with a spatula. Fill silicone moulds with
the piping bag.
Bake at 160°C for 35-45 minutes. Immediately after baking,
punch the cake with the Rémy Martin® syrup.
2. RÉMY MARTIN® SYRUP
Ingredients
200 g syrup
75 g Rémy Martin® Cognac 50% vol.
Step
Immediately after baking, punch the cake with the Rémy
Martin® syrup.
3. CARAMEL
Ingredients
210 g sugar
45 g glucose
40 g Debic Butter
300 g Debic Cream 35%
50 g sugar (2)
10 g agar agar
9 g gelatin
50 g Rémy Martin® Cognac 50% vol.
Step
Caramelize the sugar with the glucose until you get a dark
brown caramel color. Deglaze with the butter and whipped
cream. Bring to the boil. When cooled, add the sugar (2) mixture
and agar agar. Bring to the boil and then add the soaked gelatin
and the Rémy Martin® Cognac with a hand blender.
4. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Pierce a few holes in the chilled cake, fill them with the smooth
caramel mixture with a syringe.
Decorate richly with grounded pistachio and chocolate
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