{"id":5829,"date":"2018-08-31T18:32:38","date_gmt":"2018-08-31T16:32:38","guid":{"rendered":"http:\/\/blog.matferbourgeat.com\/?p=5829"},"modified":"2022-10-03T11:50:12","modified_gmt":"2022-10-03T09:50:12","slug":"travel-cake-recipe-with-chocolate-orange-and-praline-by-dimitri-fayard","status":"publish","type":"post","link":"https:\/\/blog.matferbourgeat.com\/en\/2018\/08\/31\/travel-cake-recipe-with-chocolate-orange-and-praline-by-dimitri-fayard\/","title":{"rendered":"Travel cake recipe with chocolate, orange and praline, by Dimitri Fayard"},"content":{"rendered":"\t\t
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ingredients for all the recipe<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Butter 531 g
Sugar 805 g
Flour 459 g
Eggs 240 g
Buttermilk 175 g
Cocoa powder 52 g
Salt 4 g<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Cake flour 1 g
Vanilla paste 8 g
Brewed coffee 51 g
Cacao barry venezuela 70% \u2013 87.5 g
Candied orange 68 g
Cream 106 g
Glucose 19 g
Gold power<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Cacao Barry Ghana 40.5% \u2013 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<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Hazelnut Crumble<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Butter 234 g
Flour 234 g
Fleur de sel 3.6 g
Raw sugar 198 g
Praligrain 306 g<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Dimitri-Fayard-crumble-matfer\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Dimitri-Fayard-crumble-matfer3\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Mix all ingredients together. Spread the dough on a Silpat. Line the Exoglass \u00ae cake mold with hazelnut crumble.
Bake at 340\u00b0 F for 25 minutes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Chocolate cake dough<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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(For 2 chocolate cakes)<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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% \u2013 75 g
Candied orange 68 g<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Bake at 375\u00b0 F for 45 minutes. Cool and unmold.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Dimitri-Fayard-matfer-moule\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ganache <\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cream 106 g
Glucose 19 g
Cacao Barry 40.5% \u2013 94 g
Cacao Barry Venezuela 70% \u2013 12.5 g
Butter 12.5<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Dimitri-Fayard-chocolat\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Dimitri-Fayard-fouet-matfer\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Bring the cream and glucose to boil. Add the chocolate. Mix with a Matfer whisk. When this mixture reaches 104\u00b0 F integrate the butter. Once baked, let the cake cool and cover the top of the cake with the chocolate ganache.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Dimitri-Fayard-cake-silpat\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Dimitri-Fayard-cake-silpat-2\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Praline Hazelnut<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sugar 355 g
Vanilla beans 1
Fleur de sel 2 g
Hazelnut 533 g<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Dimitri-Fayard-cakechocolat-3\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Dimitri-Fayard-cakechocolat2\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Chocolate icing<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Dip the cake in temper milk chocolate<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Praline Filling<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Praline 600 g
Cacao Barry Ghana 40.5% \u2013 150 g
Cocoa butter 15 g<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Dimitri-Fayard-cake-praline\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Mix praline with tempered chocolate, cocoa and butter. Using a pastry bag, fill the center of the cake with this praline cream.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Dimitri-Fayard-matfer-pocheadouille\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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garnishes<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Gold powder<\/p>

Dust with gold luster dust.<\/p><\/div><\/div><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Discover the interview of chef Dimitri Fayard<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Travel cake recipe with chocolate, orange and praline by Chef Dimitri Fayard.<\/p>\n","protected":false},"author":6,"featured_media":5851,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[90,87],"tags":[],"post_folder":[510],"class_list":["post-5829","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs-recipes","category-chefs-spotlight"],"acf":[],"yoast_head":"\nTravel cake recipe with chocolate, orange and praline, by Dimitri Fayard - L'actualit\u00e9 Matfer Bourgeat<\/title>\n<meta name=\"description\" content=\"Travel cake recipe with chocolate, orange and praline by Chef Dimitri Fayard\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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