Citrus Caramélia Cake | Valrhona Chocolate
Once cooled, remove the cakes from the molds and plunge them into the citrus punch for a few moments. Remove from the punch and freeze for 1 hour. Then dip
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.com.
Ingredients
- Zest of 1 lime
- Zest of 1 lemon
- Zest of 1 orange
- Zest of 1 tangerine
- 310g Sugar
- 245g Eggs
- 2g Fine salt
- 135g Heavy cream 36%
- 240g Bread flour
- 4g Baking powder
- 90g Butter
- 135g Sugar
- 100g Water
- 100g Lime juice
- 100g Orange juice
- 120g Heavy cream 36%
- 20g Acacia or orange blossom honey
- 180g JIVARA 40% chocolate
- 150g Heavy cream 36%
- 15g Acacia honey
- 15g Glucose (optional)
- 220g CARAMÉLIA 36% chocolate
- 410g Heavy cream 36%
- 400g CARAMÉLIA 36% chocolate
- 40g Grape seed oil
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