Original creation by
Alexis BOUILLET,
Consultant Pastry Chef,
Twin’s Creative Lab,
Taïwan
MOUNT GAY GATEAU NANTAIS
Chef :
Brand
Quantity :
Recipe for 2 pieces
Mount Gay rum travel Cake recipe
1. MOUNT GAY® GÂTEAU NANTAIS
Ingredients
177 g butter
72 g brown sugar (1)
140 g almond powder
84 g egg yolks
47 g egg whites (1)
56 g rice flour (9,2%)
4,7 g baking powder
9 g Mount Gay® rum 55%
79 g egg whites (2)
79 g brow sugar (2)
Total weight: 748 g
Step
Make soft the butter, then combine with brown sugar (1)
with paddle attachment. Add almond powder, then gradually
temperated yolks and egg whites (1). Add sifted flour and
baking powder. Pour Mount Gay® rum. Beat to a soft peak egg
whites (2) and brown sugar (2). Fold gently to the previous mix.
Pour the mix into the mold. Bake at 165°C, speed 2, damper
closed, for 35 minutes.
2. BEURRE MANIÉ
Ingredients
32 g butter
8 g flour T55
Total weight: 40 g
Step
Make soft the butter, then combine with flour. Brush the
preparation into the baking molds.
3. MOUNT GAY® GLAZE
Ingredients
160 g icing sugar
9 g Mount Gay® rum 55%
31 g water
Total weight: 200 g
Step
Sift the icing sugar then add the Mount Gay® rum and water.
4. ASSEMBLY
Ingredients
For 1 cake :
20 g beurre manié for baking Japanese molds, ø 16 cm
350 g Mount Gay® Gâteau Nantais
Mount Gay® glaze
Whole almond
Icing sugar for decoration (snow sugar)
Step
Step 1: Prepare the molds with «beurre manié».
Step 2: Make the Gâteau Nantais preparation and pour 350 g
into the mold.
Step 3: Bake at 165°C, speed 2, damper closed, for 35 minutes.
Step 4: Unmold it and cool it down.
Step 5: Glaze the surface of the cake, arrange 1 whole almond in
the middle and bake at 150°C, speed 1, for 2 minutes.
Step 6: Cool it down on a wire rack and sprinkle some icing
sugar decoration on the side.
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