CARROT CAKE, Picture was taken by Tom Hemerka from Pastry Elite.
Entremets

CARROT CAKE

Original Recipe by Chef Romain Fournel

4 steps

Carrot Cake recipe by Valrhona Meet the Chef Romain Fournel

Recipe Step by Step

01

CARROT CAKE

1088g eggs
1900g sugar
906g oil
1230g flour
14g cinnamon powder
6g baking soda
6g baking powder
8g salt
1060g pecans
1720g shredded carrots
 

Whip eggs and sugar on max speed.

Add oil slowly when still mixing.

Sift the dry ingredients and add next.

Add pecans and carrots.

Scoop out the mixture.

Bake 370°F (187.8°C) for 20 minutes or until golden brown.
02

CANDIED PINEAPPLE

500g frozen diced pineapple
500g pineapple puree
150g sugar
5g vanilla
1g cardamom powder

Open and break cardamon in a small tea bag.

Cook all the ingredients together at a slow rate. Cooking until pineapple is candied.

Scoop out the mixture.
03

CREAM CHEESE COCONUT CREAM

820g heavy cream 36% #1
35g glucose
35g invert sugar
340g WAINA 35%
272g cream cheese
510g heavy cream 36% #2
27g coconut shredded 

Heat the cream #1, glucose, invert sugar until boiling.

Pour over the chocolate and mix with an immersion blender until smooth.

Add the cream cheese and mix with an immersion blender until smooth.

Add the cream #2, coconut shredded and paste, mix well.
04

CREAM CHEESE MOUSSE

89g egg yolks
56g water
179g sugar
40g orange juice
561g cream cheese
418g sour cream
14g gelatine sheets
640g whipped cream

Mix cream cheese with a paddle until is smooth, add the sour cream set aside.

Cook sugar and water to 244.4°F (118°C) and pour the syrup on top of the whipped egg yolks.

Bloom the gelatin in water with the orange juice.

Add a little bit of the cream cheese/sour cream mix to it.

Mix everything together slowly.