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Passionately Chocolate

 By
Martin Diez - Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY Center France
Philippe Bertrand - Director of Barry Callebaut  CHOCOLATE ACADEMY Center France, MOF Chocolatier-Confiseur
 
Honey and cinnamon madeleine cake
Alunga passion fruit cream
Chocolate whipped cream
Icing
Chocolate decorations
Chef's suggestion
  

 

Honey and cinnamon madeleine cake

INGREDIENTS PREPARATION
200g whole egg(s)
140g light brown sugar
70g honey
Mix
200g flour
8g yeast
4g cinnamon powder
2g salt
Add
180g butter melted at 50 °C
Incorporate

Place the mixture in a 1.5 in / 4 cm deep, 40/60 half frame.

Bake for 18 minutes at 356°F/180°C.

Alunga passion fruit cream

INGREDIENTS PREPARATION
300g whipping cream
300g passion fruit puree
Mix
Pour over
60g butter
Add

Mix.

Pour over the Madeleine cake at 86°F/30°C.

Chocolate whipped cream

INGREDIENTS PREPARATION
1000g liquid whipping cream
Boil
Pour over

Mix then re-chill to 41°F/5°C.
Beat with a whisk as for a Chantilly cream. 

Icing

INGREDIENTS PREPARATION
300g sugar
Make a caramel with
150g water
300g glucose
Dilute with
Make up with water if necessary to obtain an initial weight of 750g.

100g unsweetened concentrated milk

100g sweetened concentrated milk

300g Alunga 41%

1g gold sparkling powder

    Pour over

    20g gelatin powder (200 Bloom)

    120g water

    Add

    Mix then glaze at 28°C.

    Chocolate decorations

    Cut out rectangles of 4 x 2 in / 10 x 5 cm using Alunga™ 41% milk chocolate couverture then crystallise.

    Using an acetate sheet of 0.15 in / 0.4 cm in width, make a loop with a thin layer of crystallised Alunga™ 41% milk chocolate couverture.
    Spray the loop with gold dust.

    Chef's suggestion

    Vary the tastes and flavours of your desserts with the seasons. For the Honey and Cinnamon Madeleine cake, replace the cinnamon with raspberry pieces scattered on the cake before baking. For the Alunga™ cream, you can replace the passion fruit puree with pulped raspberries. Enjoy this perfect marriage between fruit and Alunga™ milk chocolate couverture.