Twist | Veliche
I. COMPOSITION Chocolate cake Pistachio cake Orange blossom syrup Chocolate cover Praline cream II. CHOCOLATE CAKE 1 mold of 3 cylindrical shape of 30…
Keywords
- pour over the 65%praline and the pure pistaccio paste
- unmold and dip it totally in the syrup for 15 secondes. Once soaked
- make the chocolate cover by wrapping the cake with a rectangular plastic sheet of 28 x 17 cm
- finish with some pistachio and pieces of cocoa beans.
Ingredients
- 72 g Butter
- 24 g Sugar
- 60 g Inverted sugar
- 102 g Emotion 58 Belgian dark couverture chocolate
- 64 g UHT cream 35%
- 140 g Whole eggs
- 1 g Fleur de sel
- 96 g Flour
- 36 g High fat Cocoa Powder
- 4 g Baking powder
- 93 g Butter
- 87 g Pure pistachio paste
- 120 g Sugar
- 12 g Inverted sugar
- 144 g Whole eggs
- 1.5 g Fleur de sel
- 136 g Flour
- 6 g Baking powder
- 200 g Natural orange juice
- 280 g Water
- 180 g Sugar
- 6 g Orange blossom extract
- 260 g Praline 65%
- 174 g Pure pistaccio paste
- 62 g Deodorized Cocoa butter
- 2 g Fleur de sel
