(to 3 circles ø 16 cm)
75 g of egg whites
75 g of sugar
125 g of eggs
55 g of egg yolks
95 g of oil
35 g of brown sugar
280 g of Speculoos powder (Lotus)
55 g of flour T55
2 g of salt flower
105 g of Candia Professional roll butter
Step
Make a meringue : whisk the egg whites with the sugar. In
another bowl, combine the eggs with egg yolks, oil and brown
sugar. When the meringue is finished, add Speculoos powder,
flour, salt and melted butter. Mix carefully the 2 preparations
and pour about 290 g in every circle. Cook about 25 minutes to
160°C.
2. MOUNT GAY® CHOCOLATE CREAM
Ingredients
(to 3 circles ø 16 cm)
115 g of whole milk
30 g of gelatin mass (1/5)
125 g of Barry Ghana chocolate 40%
125 g of Barry Guayaquil Extra-bitter chocolate 64%
2 g of salt flower
40 g of Mount Gay® rum 55% vol.
310 g of Candia Professional cream (35% fat)
Step
Macerate in advance «lost» vanilla pods in Mount Gay® rum.
Heat the milk with gelatin and pour over the chocolates and
salt to make a ganache. Finish the emulsion adding the vanillamacerated Mount Gay® rum and the cold cream. Pour about
250 g per circle, on the Speculoos cake. Keep some cream to
make the wood rings with a brush, using a Rhodoïd sheet on
rotary table, then freeze it.
3. WHITE CHOCOLATE CREAM
Ingredients
(to 3 circles ø 16 cm)
50 g of whole milk
13 g of gelatin mass (1/5)
90 g of Callebaut W2 chocolate 29,5%
100 g of Candia Professional cream (35% fat)
Step
Heat the milk with gelatin and pour on the chocolate to make
a ganache. Finish the emulsion adding the cold cream. Leave
to set in the fridge and spread a fine coat over the wood rings,
then freeze.
4. CAPPUCCINO MOUSSE
Ingredients
(to 3 circles ø 16 cm)
80 g of whole milk
50 g of crushed coffee beans
23 g of gelatin mass (1/5)
185 g of Callebaut W2 chocolate 29,5%
410 g of Candia Professional cream (35% fat)
Step
Bring the milk to a boil and leave to brew the coffee beans for 15 minutes. Remove the coffee beans and adjust the quantity of
milk (to 80 g). Bring the brewed milk with the gelatin, pour over
the chocolate to make a ganache. To 30°C, incorporate gently the
soft whipped cream.
5. TRANSPARENT GLAZE
Ingredients
SQ Neutral mirror
Step
Break the texture and spread over the surface with a spatula.
6. ASSEMBLY
Ingredients
No ingredients.
Step
On top of the cake and the frozen cream, fill completely the circle
with mousse. Apply the Rhodoïd sheet with the wood rings in
cream on the surface of the mousse and freeze. Spread Modeling
Chocolate with a thickness of 2 mm, mark the surface to imitate
the wood texture, then finish applying colours with brush to
highlight the texture.
Glaze the cake, cut a strip to the same height as the cake and
decorate around the cake with this Modeling Chocolate strip.
Finish the decoration with some chocolate nails.
