I have been thinking wether or not sharing what I have created during my college terms. I have decided to share some of my favourite recipes that I think will bring some extra joy into your pastry lives. This cake is called Dream Of Hacienda and its a lovely chocolate and orange cake. Normally this cake is made with gelatine and due to me not supporting the industry my recipes here are all vegetarian. I often use pectin x58 for my cakes, you can find it online.
The result may sometimes vary due to climate and temperature and recipe can have to be adjusted.
Orange Cremè Brûlée
Fresh orange juice 100g
Cream unwhipped 200g
Egg yolks 65g
Sugar #1 35g
Orange zest 5g
Cointreau liquor 18g
Sugar #2 7g
Pectin x58 3.2g
Mix sugar with pectin in a bowl. Boil orange juice, heavy cream and orange peel. Whip egg yolks and sugar well. Sprinkle in the pectin in the orange mixture and add the yolks. Boil until 83C and thick, blend well at the same time with a whisk. Add the cointreau and pour into round ring of 18cm well sealed with plastic/cling film on the bottom. Freeze.
Joconde sponge
Eggs 35g
Icing sugar 30g
Almond powder 30g
Flour 10g
Melted butter 8g
Egg whites 55g
Sugar 15g
Mix eggs, icing sugar, almond powder and flour with a hand whisk very well. Mix in the melted butter. Whisk egg whites and sugar to a hard peak meringue and gently fold in.
Split the mixture into two rings of 16cm (one for backup)
Bake at 200c for 10min.
Transfer to cold tray after baking.
Orange jelly
Orange juice 200g
Sugar 5g
Yellow pectin 13g
Bring juice to a boil and mix sugar with pectin. Sprinkle in and boil until it thickens. Pour into a cling film sealed ring of 18cm and freeze.
Feuillantine crunch
Milk chocolate (melted) 50g
Hazelnut paste 60g
Feuillantine 25g
Roasted hazelnuts (crushed) 25g
Mix chocolate and hazelnut paste, let it cool down and stir in the rest. Spread on a baking paper with a spoon and place in fridge before cutting. Cut out a 18cm ring.
Hacienda mousse
Sugar 120g
Water 40g
Egg yolks 120g
Whole eggs 100g
Madagascar 64% dark chocolate 500g
Soft whipped cream 700g
Boil sugar and water to 120C. Whip egg yolks and whole eggs foamy at the same time. Add slowly the cooked sugar to the whipped eggs and let it cool down. Add melted chocolate at 60c and mix well. Slowly fold in the whipped cream.
ASSEMBLE
Base: Metal board etc. Cake plastic on the board and place a 20cm ring on top with cake plastic inside around the edges. Build cake upside down.
Pour some of the mousse into the ring. Place orange jelly and then orange brûlée on top. Pour more mousse in and make sure that you are filling the sides by using a piping bag.
Place the feulletine disc and joconde sponge on top. Fill in the sides and carefully smoothen with a pallet knife. Freeze until set.
GARNISH
Dark chocolate spray mixture
Dark chocolate 150g
Sunflower oil 25g
Cocoa butter 125g
Melt all ingredients together. Emulsify and use at 50c. The cake must be frozen when being sprayed.
If you do not have spray machine the cake is fine to use as a naked cake too or glaze.
GOOD LUCK!
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