GÂTEAUX DE VOYAGE CARAMEL
CARAMEL TRAVEL CAKE
Difficulty level
CARAMEL TRAVEL CAKE
Ingredients
| ALICE'S CAKE | g 1000 |
| water | g 400 |
| seed oil | g 375 |
| flour - ALL PURPOSE | g 100 |
| JOYPASTE CARAMEL | g 30 |
Preparation
Mix all the ingredients in a planetary mixer with paddle attachment for 6 minutes at medium speed.
Fill the molds, previously oiled, and cook at 160°C for approximately 40 minutes.
Cool down and remove from the mold.
Ingredients
| milk 3.5% fat | g 250 |
| GLUCOSIO | g 10 |
| SINFONIA CARAMEL ORO | g 340 |
| LILLY NEUTRO | g 40 |
| liquid cream 35% fat | g 200 |
Preparation
Bring milk and glucose to the boil.
Pour the boiling liquid over the chocolate and lilly and blend.
While blending, add the cream and leave to rest overnight in the refrigerator.
Ingredients
| CHOCOSMART CARAMEL CRUMBLE - melted at 32°C | To Taste |
Ingredients
| TOFFEE D'OR CARAMEL | To Taste |
| CARAMEL CUBES | To Taste |
Whip the namelaka in a planetary mixer until it becomes fluffy.
Fill the caramel cake with the namaleaka, pair and leave to rest in the refrigerator for an hour.
Dip the cake by half in the caramel glaze.
Decorate the dessert with tufts of namelaka, caramel cream, caramel cubes and DOBLA decorations.
Chocolatier and Pastry Chef
