Original creation Alexis BOUILLET,
World’s Best Young Pastry Chef 2011
Twin’s Creative Lab, Taïwan
GATEAU DE SAVOIE
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Quantity :
Recipe for 3 cakes (1 cake serves 12 people)
recipe for vanilla and rum gateau de savoie
GATEAU DE SAVOIE DOUGH
Ingredients
206 g butter
3 g vanilla pod
3 g vanilla extract
180 g egg whites
206 g brown sugar
36 g honey
103 g egg yolks
180 g T65 flour
5 g baking powder
32 g Iles du Vent rum 54%
Total weight: 954 g
Step
Melt the butter at 50°C with the vanilla pod and vanilla extract.
Mix and strain. Keep at 35°C.
Beat the egg whites with the brown sugar and honey until form
a soft peak. Fold in the egg yolks, then the melted butter.
Finish by adding the sifted flour and baking powder, then the
Iles du Vent rum.
FINISHING
Ingredients
300 g Gâteau de Savoie dough
Butter
Brown sugar
Icing sugar for decoration
Vanilla powder
Japanese mold, ø 15 cm
Step
Brush the mold with softened butter before spreading a thin
layer of brown sugar. Pour 300 g of Gâteau de Savoie dough
into each mold. Bake at 170°C for 25 minutes, speed 2, damper
open and no baking sheet on top. Unmold. Leave to cool on a
wire rack at room temperature. Sprinkle with icing sugar and
vanilla powder. Store at room temperature.
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