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Recipe by Baptiste Blanc
Uses 24 Debuyer cake molds (ref 1721.60)
Recipe Step by Step
Plant-Based Cake Batter
120g chia seeds
810g coconut cream (17% fat)
1400g bread flour
60g baking powder
450g deodorized coconut oil
Grind the chia seeds to a powder.
Weigh out the sugar, ground chia seeds, water, coconut cream and salt.
Whisk to mix.
Add the sifted flour and baking powder.
Add the melted coconut oil at 150°F (65°C) and beat lightly.
Lightly coat the molds with coconut oil and parchment paper trimmed to the size of the molds.
Weigh out 250g of cake mixture into each mold.
Leave in the refrigerator, preferably overnight.
Cook at 310°F (155°C) for 40 minutes.
60% Whipped Hazelnut Praliné
1100g60% HAZELNUT PRALINÉ
380g AMATIKA 46%
Melt the couverture at 115°F (45°C), then mix into the praliné.
Temper at 75°F (24°C).
Leave to set on a tray.
Use a stand mixer with a paddle attachment to whip up the mixture, but make sure its temperature does not rise above 75-80°F (25-26°C).
46% Amatika Cake Glaze
910g AMATIKA 46%
91g grape seed oil
Melt the couverture at 115°F (45°C).
Add the oil and mix.
Use at 85-105°F (30-40°C).
Chocolate & Rice Clusters
250g wild black rice
250g AMATIKA 46%
Pop the wild black rice in a non-stick pan like popcorn.
Once cooled, cover the rice in tempered AMATIKA 46% couverture.
Lemon and Dark Brown Sugar Syrup
140g dark brown sugar
2g NOROHY vanilla bean
Bring the water, sugar, and split and scraped vanilla bean to a boil.
Place in the refrigerator.
Assembly and finishing
Make the whipped praliné and the chocolate & rice clusters. Set aside on a baking sheet.
Make the syrup.
Make and bake the cake mixture.
As soon as you have taken the cakes out of the oven, pour a little syrup over the top of each one.
Using a piping bag fitted with a plain no. 16 nozzle, pipe approx. 60g of whipped praliné along the middle of each cake.
Place pieces of chocolate & rice clusters on the whipped praliné.
Freeze the cakes, then glaze and place a logo on top.