Baccarat Gateau | Satro Quality Drinks

Baccarat Gateau | Satro Quality Drinks

www.barry-callebaut.com

Light and fluffy chocolate sponge layers filled with rich ganache and crunchy textures in this elegant Baccarat Gateau recipe by Marc Pauquet.

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Ingredients

  • 375 g egg yolks
  • 320 g sugar
  • Beat to form ribbon.
  • 375 g egg white
  • Whisk to soft peaks.
  • 75 g sugar
  • Combine both egg mixtures.
  • 187 g flour
  • 100 g CP
  • Fold in.
  • 125 g butter (melted)
  • Add
  • 750 g cream
  • 75 g invert sugar
  • Boil.
  • 810 g C811NV
  • Pour the liquids over.
  • 150 g butter
  • Add at 40˚C; emulsify.

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