You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Gourmet
Citrus Caramélia Cake
Made with Cooking Range Caramelia 36% milk chocolate
Make approx. 20 mini gateaux.
An original l’École Gourmet Valrhona recipe.
Recipe Step by Step
Step01
CITRUS CAKE BATTER
Zest of 1 lime
Zest of 1 lemon
Zest of 1 orange
Zest of 1 tangerine
310g Sugar
245g Eggs
2g Fine salt
135g Heavy cream 36%
240g Bread flour
4g Baking powder
90g Butter
Zest the citrus fruit and mix with the sugar.
Add the whole eggs without overly beating them, then mix again. Add the salt and cream. Sift the flour together with the baking powder and add to the mix.
Melt the butter and add to the mixture.
Using a piping bag, fill the silicone Savarin molds ¾ full. Place parchment paper on top, followed by a baking tray, so that the cakes do not rise too much in the oven.
Bake in a fan-assisted oven at 355°F (180°C) for 15-20 minutes.
Add the whole eggs without overly beating them, then mix again. Add the salt and cream. Sift the flour together with the baking powder and add to the mix.
Melt the butter and add to the mixture.
Using a piping bag, fill the silicone Savarin molds ¾ full. Place parchment paper on top, followed by a baking tray, so that the cakes do not rise too much in the oven.
Bake in a fan-assisted oven at 355°F (180°C) for 15-20 minutes.
Step02
CITRUS PUNCH
135g Sugar
100g Water
100g Lime juice
100g Orange juice
Bring the water and sugar to a boil.
Add the lime and orange juice.
Add the lime and orange juice.
Step03
JIVARA 40% ORANGE GANACHE
120g Heavy cream 36%
20g Acacia or orange blossom honey
180g JIVARA 40% chocolate
Zest of 1 orange
Zest the orange and mix with the cream. Heat and leave to infuse, covered, for 10 minutes. Strain. Add the honey and heat again. Gradually combine the mixture with the melted JIVARA 40% chocolate. Mix by hand, then using an immersion blender.
Use immediately.
Use immediately.
Step04
CARAMELIA 36% WHIPPED GANACHE
150g Heavy cream 36%
15g Acacia honey
15g Glucose (optional)
220g CARAMÉLIA 36% chocolate
410g Heavy cream 36%
Heat the 150g of cream with the honey and glucose if using. Gradually combine with the melted CARAMÉLIA 36%. Add the 410g of cold cream. Mix by hand, then using an immersion blender.
Cover the surface with plastic wrap and store in the refrigera-tor overnight.
Cover the surface with plastic wrap and store in the refrigera-tor overnight.
Step05
CARAMELIA 36% GLAZE
400g CARAMÉLIA 36% chocolate
40g Grape seed oil
Melt the CARAMÉLIA 36% chocolate at 105°F (40°C) and add the grape seed oil.
Use at approx. 95°F (35°C).
Use at approx. 95°F (35°C).
Assembly and finishing
Once cooled, remove the cakes from the molds and plunge them into the citrus punch for a few moments. Remove from the punch and freeze for 1 hour. Then dip the base in the glaze. Set aside.
As soon as you have made the JIVARA 40% citrus ganache, pour it into the holes of the cakes. Place in the fridge to set.
Beat the CARAMÉLIA 36% ganache with a whisk. Using a piping bag fitted with a fluted nozzle, decorate each cake with a pretty ganache star.