17 Aug 2018
Ingredients
Base
- 500 g Tegral Satin Cream Cake Belgian Chocolate* (Cake mix)
- 175 g of Eggs
- 150 g of Oil
- 115 g of Water
Coffee crumble
- 225 g of Tegral Patacrout* (Paisserie mix)
- 165 g of Crumble
- 100 g of Mimetic 32* (Margarine)
- 90 g of Cryst-o-fil Blanc* (Chocolate filling)
- 30 g of PatisFrance Roasted hazelnut*
- 25 g of PatisFrance Roasted Hazelnut powder*
- 1 g of Nescafe
Coffee creamy (16cm)
- 140 g of Belcolade Noir Selection* (Real Belgian Chocolate)
- 100 g of Festipak* (Non-dairy cream)
- 100 g of Milk
- 21 g of Egg yolk
- 32 g of Sugar
- 30 g of Classic Moka* (Flavouring preparation)
White chocolate mousse
- 375 g of Passionata* (Non-dairy cream)
- 250 g of Belcolade Blanc Intense* (Real Belgian Chocolate)
- 125 g of Festipak* (Non-dairy cream)
- 125 g of Milk
- 50 g of Egg yolk
- 6 g of Gelatine
Finishing & Decoration
- Q.S. of Miroir Glassage Blanc* (Glaze)
- Q.S. of Passionata* (Non-dairy cream)
*Puratos product
Working Method
1. Base
- Mix all ingredients together for 5 min.
- Spread a layer of 5 mm on top of baking paper.
- Bake at 180°C for 8 to 10 min.
2. Coffee crumble
- Mix together the Patacrout, Mimetic and PatisFrance Hazelnut powder untit crumble texture.
- Bake at 170°C to a lite brown colour.
- Mix the 165 g of crumble with the Cryst-o-Fil Blanc and the PatisFrance Roasted hazelnuts, add the Nescafe at the end.
3. Coffee creamy
- Cook the Festipak, milk, eggs and sugar to 85°C and strain over the chocolate and the Classic Moka.
- Homogenize with an immersion blender.
4. White chocolate mousse
- Cook the Festipak, milk, eggs and sugar to 85°C and strain over the chocolate and the pre-soaked gelatine.
- Cool down to 32°C.
- Fold in the lightly whipped Passionata cream.
- Cut 2 x 16 cm diameter discs of Tegral Satin Cream Cake Belgian Chocolate, place one inside a 16 cm ring.
- Cook the coffee creamy and pour on top of the first disc of Tegral Satin Cream Cake, add the second disc of Tegral Satin Cream Cake and freeze.
- When Frozen prepare crumble and spread on top.
- Prepare the white chocolate mousse and build the cake upside down.
- Glaze with Mirroir Glassage Blanc.
5. Finishing & Decoration
- Glaze with Miroir Glassage Blanc.
- Pipe some dots of Passionata on top and add the chocolate decoration.
