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ORIGAMI TRAVEL CAKE
Made with STRAWBERRY INSPIRATION
Original Dairy-Free recipe by L'École Valrhona Executive Pastry Chef Philippe Givre. Makes 5 cakes.
6 stepsRecipe Step by Step
SOFT ALMOND BISCUIT
280g egg whites
155g sugar
140g confectioner's sugar
140g almond flour
45g rice flour
95g egg whites
ALMOND SHORTBREAD
180g vegan butter
3g salt
135g confectioner's sugar
45g almond flour
30g egg replacer powder
65g water (for egg replacer powder)
350g gluten-free flour blend
STRAWBERRY INSPIRATION LIGHT PRESSED SHORTBREAD
420g almond shortbread
170g 15391 (INSPIRATION FRAISE FEVE 3KG)
7.5g lemon zest
STRAWBERRY CRÉMEUX
595g strawberry purée
200g water
65g powdered glucose
25g SOSA Inulin
65g sugar
8g SOSA Pectin NH
8g SOSA Natur Emul
220g 15391 (INSPIRATION FRAISE FEVE 3KG)
30g coconut oil
6.5g lemon juice
CRUNCHY STRAWBERRY INSPIRATION GLAZE
295g 15391 (INSPIRATION FRAISE FEVE 3KG)
60g grapeseed oil
45g chopped roasted almonds
ABSOLU CRISTAL SPRAY GLAZE
135g 5010 (ABSOLU CRISTAL NAPPAGE NEUTRE 5KG)
15g water
Assembly and finishing
Spread 560g of Strawberry Crémeux on top of the Soft Almond Biscuit. Mold the remaining Crémeux (around 100g per mold) in Pavoni mold (TOP03).After mixing all ingredients for the Pressed Shortbread, spread it out between two sheets of parchment paper, the same size as the Crémeux-topped Biscuit. Let crystalize in the freezer for several minutes to more easily remove the paper.After removing the paper, place the fine layer of Pressed Shortbread on top of the Crémeux.Cut the Biscuit in 3 strips of 21cm and stack them on top of each other. Store in the freezer before cutting.Cut in strips of 21cm x l7cm.Prep the Crunchy Glaze and use at 86-95˚F (30-35°C).Place two wooden sticks into the cake and dip it into the Crunchy Glaze. Let crystalize in the refrigerator.Unmold the Crémeux and spray with hot Spray Glaze.Place the molded Crémeux decoration on the top of each cake and decorate with a few triangles of STRAWBERRY INSPIRATION.