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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

Dimitri-Fayard-mix
DimitriFayard-spatule-exoglass-3

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.


garnishes:

Gold powder

Dust with gold luster dust.

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