The Orchard gateaux chocolate and plum recipe
Ingredients - Mousse - Basic Custard - 250 g whipping Cream - 250 g Milk - 100 g Egg - 50 g Caster Sugar - 300 g Custard - 450 g whipped Cream - 325 g Cacao
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Cooking tools:
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Ingredients
- Custard: Basic
- Cream: 250 g whipping
- Milk: 250 g
- Egg: 100 g
- Caster Sugar: 50 g
- Custard: 300 g
- Cream: 450 g whipped
- Cacao Barry: 325 g
- Chocolate: 65 %
- Tanzanie: 80 g grated
- Brown Sugar: 100 g
- Sugar: 40 g inverted
- Flour: 100 g T45
- Baking Powder: 4 g
- Cinnamon Powder: 2 g
- Cocoa Powder: 10 g
- Egg: 130 g whole
- Butter: 130 g liquid clarified
- Prunes: 50 g chopped
- Plum: 450 g
- Ascorbic Acid: 1 g
- Caster Sugar: 10 g
- Glucose: 75 g
- Pectin NH: 6.5 g
- Sugar: 15 g
- Vanilla Pod: 1
- Plum Powder: 10 g
- Cream: 84 g whipping
- Trimoline: 15 g
- Glucose: 15 g
- Plum: 120 g
- Cacao Barry: 145 g
- Cream: 75 g cold whipping
- Butter: 20 g
- Cocoa Butter: 10 g Mycryo
- Flour: 30 g
- Brown Sugar: 20 g dark soft
- Almonds: 10 g ground
- Paillet Feuilletine: 30 g
- Lemon Zest: 1
- Water: 150 g
- Sugar: 125 g
- Glucose: 175 g
- Milk: 100 g condensed
- Leaf Gelatine: 20 g
- Chocolate: 150 g Callebaut 80%
- Chocolate Spirals
- Chocolate Honeycomb
- Gold Leaf
- Chocolate: Spray
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