Travel cake recipe with chocolate, orange and praline, by Dimitri Fayard

ingredients for all the recipe

Butter 531 g
Sugar 805 g
Flour 459 g
Eggs 240 g
Buttermilk 175 g
Cocoa powder 52 g
Salt 4 g

Cake flour 1 g
Vanilla paste 8 g
Brewed coffee 51 g
Cacao barry venezuela 70% – 87.5 g
Candied orange 68 g
Cream 106 g
Glucose 19 g
Gold power

Cacao Barry Ghana 40.5% – 244 g
Vanilla beans 1
Fleur de sel 5.6 g
Hazelmut 533 g
Praline 900 g
Cocoa butter 198 g
Raw sugar 198 g
Praligrain 306 g

Hazelnut Crumble

Butter 234 g
Flour 234 g
Fleur de sel 3.6 g
Raw sugar 198 g
Praligrain 306 g

Dimitri-Fayard-crumble-matfer
Dimitri-Fayard-crumble-matfer2
Dimitri-Fayard-crumble-matfer3

Mix all ingredients together. Spread the dough on a Silpat. Line the Exoglass ® cake mold with hazelnut crumble.
Bake at 340° F for 25 minutes.

Chocolate cake dough

(For 2 chocolate cakes)

Butter 285 g
Sugar 450 g
Flour 225 g
Eggs 240g
Buttermilk 175 g
Cocoa powder 52 g
Salt 4 g
Cake flour 1 g
Vanilla paste 8 g
Brewed coffee 51 g
Cacao barry venezuela 70% – 75 g
Candied orange 68 g

Make sure all ingredients are at room temperature. Mix butter, cream, salt and vanilla.
Then alternate dry sieved ingredients and wet ingredients. Fill the crumble-covered mold with the chocolate cake dough.

Bake at 375° F for 45 minutes. Cool and unmold.

Dimitri-Fayard-matfer-moule

Ganache

Cream 106 g
Glucose 19 g
Cacao Barry 40.5% – 94 g
Cacao Barry Venezuela 70% – 12.5 g
Butter 12.5

Dimitri-Fayard-chocolat
Dimitri-Fayard-fouet-matfer

Bring the cream and glucose to boil. Add the chocolate. Mix with a Matfer whisk. When this mixture reaches 104° F integrate the butter. Once baked, let the cake cool and cover the top of the cake with the chocolate ganache.

Dimitri-Fayard-cake-silpat
Dimitri-Fayard-cake-silpat-2

Praline Hazelnut

Sugar 355 g
Vanilla beans 1
Fleur de sel 2 g
Hazelnut 533 g

Dimitri-Fayard-cakechocolat-3
Dimitri-Fayard-cakechocolat
Dimitri-Fayard-cakechocolat2

Caramelize the sugar and add the roasted hazelnuts, the fleur de sel and the vanilla. Pass this mixture to a blender. Cover the top of the cake with this mixture of crushed hazelnuts over the ganache on top of the cake.

Chocolate icing

Dip the cake in temper milk chocolate

Praline Filling

Praline 600 g
Cacao Barry Ghana 40.5% – 150 g
Cocoa butter 15 g

Dimitri-Fayard-cake-praline

Mix praline with tempered chocolate, cocoa and butter. Using a pastry bag, fill the center of the cake with this praline cream.

Dimitri-Fayard-matfer-pocheadouille

garnishes

Gold powder

Dust with gold luster dust.

CONSULTER LES ARTICLES POPULAIRES

Chariot évacuation des déchets

BIN BAG REMOVAL TROLLEY

L’évacuation des sacs-poubelle entre les lieux de remplissage (débarrassage, salle, cuisine…) et les