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Recipe Step by Step
115g egg yolks
300g egg yolks
190g egg whites
85g brown sugar
75g all purpose flour
70g COCOA POWDER
1000 g / tray 40 x 60 cm
Whip egg yolks, whole eggs and sugar.
Whip egg whites with brown sugar to soft peak.
Combine the two mixtures and then slowly add the combined sifted flour and cocoa powder.
Spread onto tray and bake at 180°C/360°F in a ventilated oven for approx. 20 minutes.
Cut 6 rounds of 140 mm in diameter.
Taïnori Caramel Creamy
125g melted butter
680g whipping cream 35%
345g TAINORI 64%
Make a dry caramel with sugar, deglaze with the melted butter and finish with the hot mixture of the cream and glucose.
Create a proper emulsion with the melted chocolate.
Allow to crystallize in the fridge for 4 – 6 hours.
360g whipping cream 35%
360g whole milk
145g egg yolks
740g cream anglaise base
1110g whipping cream 35%
875g TAINORI 64%
Bring to boil cream and milk and add to the egg yolks mixed with sugar. Cook all to 82-84°C/176-185°F, and then pass through a chinois.
Create and emulsion with the hot crème anglaise base and the melted chocolate
At 35-40°C/95-104°F add the soft whipped cream and then pour into the molds and then freeze.
Taïnori Glaze with Absolu Cristal
Assembly and finishing
Unmold cakes and glaze with Taïnori glaze at 35-40°C/95-104°F.Finish with proper garnish.