Original creation by
Manuel et Alexis BOUILLET,
Consultant Pastry Chefs,
Twin’s Creative Lab,
Taïwan
MOUNT GAY GÂTEAU DE SAVOIE
Video cover image
Chef :
Brand
Quantity :
Recipe for 1 piece
1. GÂTEAU DE SAVOIE
Ingredients
91 g brown sugar
58 g butter
106 g egg whites
64 g Japanese flour «Violette»
1,2 g liquid vanilla extract
11 g Mount Gay® rum 55%
Total weight: 331.2 g
Step
Melt butter at 35°C with vanilla extract.
Beat to a soft peak egg white and sugar.
Add the melted butter to the meringue, then the sifted flour
and the Mount Gay® rum.
Bake at 170°C for 25 minutes, speed 2, damper closed.
2. ASSEMBLY
Ingredients
300 g Gâteau de Savoie
Butter and brown sugar
Icing sugar
Step
Brush some softened butter into the mountain-shaped mould
(or springform pan) then spread a thin layer of brown sugar.
Make the Gâteau de Savoie mix and pour 300 g per mold.
Bake on a wire rack at 170°C for 25 minutes, speed 2, damper
closed.
Straight out of the oven, unmold it and cool it down on a wire
rack at room temperature.
Sprinkle some icing sugar on the side.
Keep at room temperature.
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