Marble hazelnut travel cake | travel cake
Marble hazelnut travel cake | travel cake
Marble hazelnut travel cake
With the weather quickly changing, a comforting cake is the perfect way to indulge a little and stay warm ????
Here is my recipe
- Exoglass cake tin 20cm (I bought mine at _1814 for my Parisian friends ????)
- Chocolate for ganache and glaçage gourmand
- Cocoa powder
- Flour
- Hazelnuts for paste and praliné
Cake batter:
123g plain yogurt
200g caster sugar
3 large eggs
205g plain flour
5g baking powder
5g bicarbonate of soda
120g sunflower oil
10g cocoa powder
Method:
- Whisk the yoghurt, sugar & eggs together
- Sift in the flour, baking powder & bicarbonate of soda and whisk before adding the oil
- Divide batter in 2 & sift in the cocoa powder in one half before folding in
- Transfer to piping bags & chill in the fridge for 30 mins before piping into the tin and baking for 30 mins at 180C
Whipped hazelnut ganache
325g double cream (divided)
10g gelatine mass (200 bloom)
100g white chocolate
80g hazelnut paste
Method:
- Heat 225g of the cream until warm enough before dissolving in the gelatine
- Pour over the chocolate and mix until it has melted
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- Add the hazelnut paste & remaining cream and use the hand blender to mix in until smooth
- Cover surface with clingfilm & allow to set in the fridge overnight before whipping
Hazelnut praliné
200g roasted hazelnuts
150g caster sugar
Salt
This makes more than needed for the recipe. Save the rest in a jar for another use
Method:
- Melt sugar until light & golden being careful not to over caramelise it
- Pour over the roasted hazelnuts & allow to set
- Once set, transfer into the a food processor & mix until you achieve a smooth praliné
- Add a pinch of salt and mix
Best Pistachio Cake Recipe | 최고의 피스타치오 케이크 레시피
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Pistachio ganache Montee cream
White chocolate 35% 120g
Heavy cream 75g
Pistachio paste 45g
Cold heavy cream 180g
Pistachio Joconde
Egg 100g
Almond powder 50g
Pistachio paste 50g
Icing sugar 50g
Egg white 90g
Sugar 30g
Cake flour 38g
Syrup
Sugar 25g
Water 50g
Cream amount for one layer: 70g
Cake size:17cm X 8cm
Pistachio for covering the cake 100g
Roast at 300F for 5min
* I prefer roast pistachio on low temperature with a short period of time because I didn't want to lose a nice green color of pistachio
피스타치오 가나슈 몽테 크림
화이트 초콜릿 120g
생크림 75g (뜨거운 상태)
피스타치오 페이스트 45g
생크림 180g (차가운 상태)
피스타치오 조콩드
계란 2개 100g
아몬드 파우더 50g
피스타치오 페이스트 50g
슈가파우더 50g
계랑 흰자 90g
설탕 30g
박력분 38g
180도에서 약 8-10분간 구워주세요.
*굽는 시간은 온도 사양과 케익 두께에 따라 달라질 수 있으니 유의하세요.
설탕 시럽
설탕 25g
물 50g
케익 사이즈 : 17cm X 8cm
한 레이어당 크림 양: 70g
피스타치오 100g
150도에서 5분간 구워주세요
*제 경험상 피스타치오를 높은 온도에서 굽게 되면, 피스타치오의 이쁜 초록색을 잃게되더라구요. 개인적으로 맛도 별로구요. 특히나 이 케익은 피스타치오로 장식할 거라서 최대한 초록빛이 날 수 있도록 낮은 온도에서 짧은 시간동안 로스팅 해주었습니다.
White Chocolate Pumpkin Cheesecake Recipe - CookingWithAlia - Episode 214
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To view the written recipe, click this link:
Ingredients:
15 oz (425 grams) cream cookies (like Oreo cookies)
4 packages of cream cheese (8 oz / 226 grams each)
8.8 oz (250 grams) white chocolate (good quality)
1 cup pumpkin puree (plain / not spiced)
3/4 cup (150 grams) white granulated sugar
1/2 cup (118 ml) whipping heavy cream
4 large eggs
Spices: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, pinch of ground cloves, and pinch of salt
1 teaspoon vanilla extract
Caramel Sauce (good quality)
Dessert plating techniques
Professional Baker Teaches You How To Make BUNDT CAKE!
Pumpkin Chocolate Bundt Cake is on the Thanksgiving menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 12-cup bundt cake (20 slices)
Bundt Cake
2 ¾ cups (415 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 ¾ tsp (8.5 g) baking powder, divided
1 tsp (5 g) baking soda
1 tsp (3 g) ground cinnamon
1 tsp (3 g) ground ginger
½ tsp (2.5 g) salt
2 cups (500 mL) pure pumpkin puree
1 cup (250 mL) buttermilk, divided
1 cup (200 g) packed light brown sugar
2 large eggs
¼ cup (60 mL) vegetable oil
½ cup (60 g) cocoa powder, sifted
Butterscotch Glaze
¼ cup (60 g) unsalted butter
1/3 cup (70 g) packed dark brown sugar
2-3 Tbsp (30-45 mL) milk
1 cup (130 g) icing sugar, sifted
1 tsp (5 mL) vanilla extract
1. Preheat the oven to 350 F (180 C) and grease a 12-cup (3 L) bundt pan.
2. Sift the flour, granulated sugar, 2 ½ tsp (7.5 g) of the baking powder, baking soda, cinnamon, ginger and salt into a large mixing bowl.
3. In a separate bowl, whisk the pumpkin puree, ¾ cup (175 mL) of the buttermilk, brown sugar, eggs and oil and add this to the dry mixture, whisking until smooth. Divide the batter in half and add the cocoa powder, remaining ¼ cup of buttermilk and ¼ tsp (1 g) of baking powder into one bowl until evenly combined.
4. Dollop alternating large spoonfuls of pumpkin and chocolate batter into the pan, until both batters are used up. Use a skewer to swirl the batter a little bit. Bake the bundt cake for 60-75 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the bundt cake for 30 minutes in the pan and then tip it out onto a rack to cool completely.
5. For the glaze, melt the butter and cook it until it browns, about 2 minutes. Strain the particles out and place the browned butter in a clean pot and add the brown sugar and 2 Tbsp (30 mL) of the milk and bring to a full boil while stirring. Pour this over the icing sugar in a bowl, add the vanilla and stir until cooled enough to be glaze consistency – if it seems too thick, you can add the remaining 1 Tbsp (15 mL ) of milk, a little at a time, until you get the right consistency (it should be somewhat fluid but not runny.) Pour this overtop of the bundt so that it drips partway downs the sides. Leave the glaze to set for an hour before slicing.
The bundt will keep for 3 days, well-wrapped.
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3 layered chocolate bonbon
Hey guys, in this video I will show you how to make your own shiny molded chocolate bonbons. It's a three layered bonbon with a lemongrass syrup, a mandarin ganache and a white chocolate crispy. It takes a little bit of time, but I think it's a great recipe!
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My kitchen equipment ⇩
Small food processor:
The vegetable sheet slicer:
Big food processor:
Favorite saucepan:
Japanese mandoline:
Microplane grater:
My palette knife:
KitchenAid stand mixer:
Wüsthof chef’s knife:
3500 watt induction:
Round cutter set:
Hand blender:
Wüsthof sharpening steel:
The sous-vide bath:
My brush machine:
⇩ Click here for more Jules Cooking and the recipe⇩
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Enjoy making this recipe!
Ingredients:
For the syrup,
400 grams of tea
150 grams of sugar
100 grams of galangal
4 sticks of lemongrass
12 grams of pectine
20 grams of sugar
For the ganache,
6 mandarins for 230 grams of juice
1 vanilla pod
240 grams of white chocolate
For the white chocolate crispy,
120 grams of white chocolate
50 grams of cornflakes
Cacao butter
Yellow fat soluble pigments
Gold powder or spray
Dark chocolate
Bon appetit!