Travel cakes

Praliné Black Sesame Seed

An original recipe by L'École ValrhonaMakes 6 logs for aounrd 30 pieces

2 steps

Recipe Step by Step

250g Whole eggs
325g Sugar
2g Fine salt
135g Whipping cream 35%
150g All-prupose flour
3g Baking powder
62g Liquid clarified butter
65g Sesame paste

Mix the sugar with the whole eggs, salt and cream.

Sift the flour and baking powder and add to the mixture.

Add the sesame paste.

Heat the liquid butter to 40/45°C (104/113°F) then add to the mixture.

Set the cake batter aside in the refrigerator for several hours before baking.

Mix the egg whites tempered with the Almond Hazelnut Praliné 50%.

Using a mixer, loosen the ALMOND PASTE 70% with the praliné/egg white mixture.

Made with BLOND ORELYS 35%

Made with Jivara 40%

Made with YUZU INSPIRATION