Chocolate Petit Gateaux - Puratos

Composition:

Plant-Based Chocolate Cake
Plant-Based Chocolate Ganache
Plant-Based Chocolate Cream
Plant-Based Cookie Base
Dairy Free Chocolate Free

Instructions

Plant-Based Chocolate Cake

In a mixer with a paddle, blend water, oil and cake mix on low speed for 2 minutes.
Scrape the bowl and paddle, then mix for 3 minutes on medium speed.
Spread even layers of 600 grams on ½ sheet pan.
Bake at 315°F for 13 minutes or until baked through.

Chocolate Ganache

Bring water and glucose to a boil and pour over chocolate.
Mix until incorporated and then add margarine.
Emulsify and let cool.

Plant-Based Crumble Cookie Base

Incorporate soften margarine with cake mix and combine well.
Press mixture through a screen to create a crumby texture.
Place desired amount in round silicon mold and bake at 350°F for 9 minutes.
Let cool before use.

Plant-Based Chocolate Cream

Melt chocolate and combine with the first ambiante.
Once emulsified fold in second ambiante.

Dairy Free Chocolate Spray

Melt and mix chocolate and cocoa butter to 110°F.

Assembly

Spread evenly 400 grams of ganache on first layer of cake.
Repeat this step creating 2 layers of cake and 3 layer of ganache and freeze.
Pipe cream into silicone mold and press frozen, cut cake into mold.
Smooth out and clean excess cream and freeze.
Once frozen, unmold and apply chocolate spray evenly.
Pipe a small amount of ganache on cookie base and top with sprayed chocolate cream and cake top.
Garnish with chocolate and gold.

About this Recipe:

Complexity level:

Discover

Related recipes

Order online
Online payment
Fast delivery
Exclusive promotions

© Puratos Group 2024