Amber-coloured cake | Corman International

Amber-coloured cake | Corman International

www.corman.pro

A recipe for Baker-Pastry Chef | 3 completion stages

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Ingredients

  • 120 g sugar
  • 20 g Trehalose
  • 65 g orange blossom honey
  • 225 g whole eggs
  • 2 grated orange zests
  • 225 g flour
  • 300 g Liquid Clarified Butter 99,9% fat
  • 100 g almond praline 60/40
  • 10 g Impulsor Slow
  • 1000 g dark orange chocolate Valrhona
  • 300 g roasted almond pure paste
  • 20 g sweet almond oil
  • 500 g Dulcey chocolate
  • 500 g almond inspiration Valrhona®
  • 160 g organic almond oil
  • 80 g roasted almond pure paste
  • 2 g fleur de sel

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