N+D=♥

Veliche pastery n+d valentines_day
Recipe by
David Redon

I. COMPOSITION

4 cakes mold JR PILLOW

  • Chocolate cake
  • Chocolate coating

 

II. CHOCOLATE CAKE

  • 335 g  Whole eggs 
  • 200 g Cane sugar
  • 2.6 g Sea salt 
  • 220 gButter
  • 45 g Oil
  • 278 g INTENSE 35 Belgian milk couverture chocolate
  • 220 g Flour T55
  • 110 g Corn starch
  • 11 g   Baking powder
  • 4.5 g Orange zest
  • 13 g Freeze dry raspberries

 

PROCESS

Whip whole eggs with cane sugar. Meanwhile, melt the chocolate at 45°C, add the butter in pieces, oil and mix to obtain a creamy texture at 25-26°C. Add gradually the sifted powder in the whipped eggs and the zests, then fold in the creamy chocolate preparation and finish with the freeze dry raspberries.
Pipe 360 g in Silikomart mold JR PILLOW, and bake at 160°C during 45 min, close damper. Once removed of the oven, turn over the mold to flatten the surface. Unmold and cool down completely.

 

III. CHOCOLATE COATING

 

PROCESS

Temper the milk couverture chocolate following the tempering curve 40-45 / 27-28 / 31-32°C. The chocolate should be slightly warmer than the appropriate temperature needed for a perfect cristallisation and to avoid cracking.

 

IV. ASSEMBLY

PROCESS

Dip cakes (cake at around 18-20°C)  completely in the tempered milk couverture chocolate, put on grid and shake to remove the excess. When the chocolate is fully cristallized, scrap the surface using a metallic brush and engrave initials that you wish. Decorate with sugarpaste lips from LEMAN decorations.

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