TWIST

Veliche™_recepie_Twist 2
Recipe by
David Redon

I. COMPOSITION

  • Chocolate cake
  • Pistachio cake
  • Orange blossom syrup
  • Chocolate cover
  • Praline cream

 

II. CHOCOLATE CAKE

 

PROCESS

Mix the butter with the sugar and the inverted sugar. When it is smooth add the ganache made with the chocolate at 30°C then mix together to obtain a homogene mixture. Add the eggs and the salt progressively, then finish with the flour sifted with the cocoa and the baking powder.

 

III. PISTACHIO CAKE

  • 1 mold of 3 cylindrical shape of 30 cm
  • 93 g Butter
  • 87 g Pure pistachio paste
  • 120 g Sugar
  • 12 g Inverted sugar
  • 144 g Whole eggs
  • 1.5 g Fleur de sel
  • 136 g Flour
  • 6 g Baking powder

 

PROCESS

Mix the butter with the sugar and the inverted sugar. When it is smooth add the ganache made with the chocolate at 30°C then mix together to obtain a homogene mixture. Add the eggs and the salt progressively, then finish with the flour sifted with the cocoa and baking the powder.

 

IV. ORANGE BLOSSOM SYRUP

  • 200 g Natural orange juice
  • 280 g Water
  • 180 g Sugar
  • 6 g Orange blossom extract

 

PROCESS

Boil the water with the sugar, add the orange juice and the orange blossom extract.

 

V. CHOCOLATE COVER

 

PROCESS

Melt the chocolate, add the color and temper it. On a rectangular plastic sheet of 25 x 17 cm apply 2 mm of chocolate and

 

VI. PRALINÉ CREAM

 

PROCESS

Melt the cocoa butter at 40°C, pour over the 65%praline and the pure pistaccio paste, mix well. Let it cristallyse and whip it to aerate the texture.

 

VII. ASSEMBLING

Fill a piping bag with an alternance of chocolate cake batter and pistaccio cake batter. Pipe by swirling an amount of 370 gr per shape. Bake at 175°C during 25 minutes. Once baked and still lukewarm, unmold and dip it totally in the syrup for 15 secondes. Once soaked, let it cool down completely and let the syrup fully penetrate. Cut out the extremity to see the inside texture and obtain a 28 cm size, make the chocolate cover by wrapping the cake with a rectangular plastic sheet of 28 x 17 cm, cover with 2 mm of tempered chocolate and let it set at 16-18°C. Remove the plastic sheet and pipe the praline cream on top, finish with some pistachio and pieces of cocoa beans.

 

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