Valrhona Milk Chocolate Atoti Finger Travel Cake Recipe
The night before, prepare the Whipped Jivara Ganache and the Raspberry Confit. Make the Chocolate Almond Cake and use 750g per 40 x 60 cm baking sheet. Ba
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Cooking tools:
- Blender
- Cake ring
- Mold
- Spray gun
- Kitchen scale
- Instant-read thermometer
- Double boiler
- Oven
- Freezer
- Stand mixer
- Whisk
- Saucepan
- Mixing bowl
- Spatula
- Baking sheet
- Chef's knife
- Cutting board
- Stove
- Refrigerator
Ingredients
- 880g JIVARA 40%
- 240g European-style butter
- 400g 55% ALMOND PASTE
- 200g egg yolks
- 1000g egg whites
- 340g sugar
- 385g heavy cream 36%
- 45g invert sugar
- 45g glucose
- 520g JIVARA 40%
- 960g heavy cream 36%
- 680g raspberry purée
- 115g glucose
- 115g sugar
- 10g pectin NH
- 60g grape seed oil
- 590g JIVARA 40%
- 105g crispy wheat flake cereal
- 445g ABSOLU CRISTAL NEUTRAL GLAZE
- 45g water
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