Amatika Travel Cake
• Make the Whipped Amatika Hazelnut Praliné and the Chocolate Rice Clusters. Set aside on a baking sheet. • Make the Vanilla Dark Brown Sugar Syrup.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.us.
Cooking tools:
- Stand mixer
- Spice grinder
- Kitchen scale
- Instant-read thermometer
- Piping bag
- Double boiler
- Sifter
- Fine-mesh sieve
- Cake pan
- Nonstick skillet
- Baking sheet
- Oven
- Refrigerator
- Freezer
- Parchment paper
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Spatula
- Pastry brush
Ingredients
- 475g sugar
- 30g chia seeds
- 325g water
- 200g coconut cream (17% fat)
- 3g salt
- 350g all-purpose flour
- 15g baking powder
- 110g refined coconut oil
- 910g AMATIKA 46% COUVERTURE
- 91g grape seed oil
- 250g wild black rice
- 250g AMATIKA 46% COVERTURE (tempered)
- 360g water
- 140g brown sugar
- 2g NOROHY VANILLA
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