Michel Cluizel - Cakissime

Recipe created by Nicolas BernardĂŠ

la manufacture du goĂťt

Travel cake

cakissime

®

chocolate and exotic caramel Soft passion fruit caramel 300 g Caster sugar (1) 300 g Passion fruit puree 50 g Caster sugar (2) 100 g Cold banana 200 g Cold butter 250 g Glucose syrup

In a saucepan, heat the milk, the inverted sugar and the egg yolks until you reach 82° C, while stirring with a whip. Pour the mixture on the chocolate. Incorporate the cream, cold, and mix. Put in a container, wrap it and keep in the fridge for at least 10 hours before using.

In a saucepan, make a dry caramel with the glucose syrup and the caster sugar (1)until you obtain a smooth brown color around 183° C. Heat the passion fruit puree and the caster sugar (2). Off the heat, add this mixture to slow the caramel cooking process. Cut in dices the cold banana and the cold butter.

Incorporate to the caramel, and mix to create an emulsion.

Vegas chocolate biscuit 100 g Eggs 200 g Egg yolks 50 g Semolina sugar 50 g Inverted sugar (or Acacia honey) 100 g T55 Flour 50 g Cocoa powder 50 g Mangaro Plantation cocoa paste 50 g Clarified butter 250 g Egg whites 4 g Tartar cream (or white vinegar) 4 g Fine salt 125 g Caster sugar Put in the food processor, the eggs, the egg yolks, the caster sugar and the inverted sugar.

Whip until you get some sort of ribbon. Add the flour and the sieved cocoa powder. Mix. Melt the cocoa paste and the clarified butter at around 50° C before incorporating them to the previous mixture. Whip the egg whites with the tartar cream and the salt while pouring the 125 g of caster sugar slowly, until you get a bird’s beak. Incorporate half of the whipped eggs to the previous mixture. Incorporate gradually this mixture into the rest of the whipped eggs using a spatula. Pour the mass on a tray of 20 x 60 cm fitted with cooking mat.

Spread with the help of an offset spatula. Bake in the oven for 15 minutes at 180° C, then 25 minutes at 160° C.

Milk chocolate mousse 100 g Egg yolks 50 g Caster sugar 150 g 39% Milk Vanuari®

chocolate couverture 430 g Cream (35% FAT) Melt the chocolate in a bain-marie or in the micro-waves. In an stainless steel bowl, make the mousse base: whiten the egg yolks and the caster sugar with the help of an electric whip until you obtain a foamy and strong texture.

In the food processor, whip the very cold cream. Delicately incorporate the first half of the whipped cream with the melted chocolate and the second half in the mousse base. Blend each mixtures slowly with the whip. Bring together the two mixtures and finish to stir with the spatula. When you have to use it, put the mousse in a Saint-Honoré sleeve.

Mango and passion compote 100 g Fresh mango dices 250 g Passion fruit juice 60 g Caster sugar 6 g NH Pectin 50 g Glucose syrup 25 g Inverted sugar (or Acacia honey)

Chocolate autumn leaves 200 g 33% Ivory Elianza®

chocolate couverture 40 g Cocoa butter 2 g Orange food colorant powder 2 g Red food colorant powder Prepare the stencils autumn leaves shape.

Leave the chocolate at room temperature and fill a pipping bag without a sleeve. Turn over a tray and dispose a guitar sheet. In a bowl, mix the cocoa butter and the food colorants.

With a brush, spread the colored cocoa butter on the guitar sheet. Put the stencils on the guitar sheet. Poach a desired quantity of melted chocolate into the stencils center. Let crystallized at 18° C. Assembly and decoration Once the biscuit is cold, cut in 3 rectangles of equal size. On 2 of the 3 biscuits, with an offset spatula, spread a layer of passion fruit caramel, then a second layer of creamy. Superpose these 2 biscuits, then the last rectangle. Put in the freezer for about 30 minutes. With a serrated knife, detail 4 cakes. On the top of the cake, poach a mousse ribbon. Put smoothly the mango and passion fruit compote halfspheres. For the tasting, decorate finely with chocolate autumn leaves.

Organic Dark Los Anconès Plantation chocolate couverture ref. 20496 Cocoa powder ref. 21005 Mangaro Plantation cocoa paste ref. 20802 39% Milk Vanuari® chocolate couverture ref. 20433 33% Ivory Elianza® chocolate couverture ref. 20614 Cocoa butter ref. 21000

In a saucepan, put the mango dices and the passion fruit juice. Add the caster sugar and the NH pectin previously blended. Boil the mixture. Incorporate the glucose syrup and the inverted sugar previously heated. Give a broth. Put in a container and mix with a handheld blender. Pour the compote in half-spheres silicone molds. Leave in the freezer for at least 2 hours.

MANUFACTURE CLUIZEL Avenue de Conches • Damville • 27240 Mesnils sur Iton • France • tél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63 • www.cluizel.com SAS au capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z • TVA intra-communautaire : FR 64603650094

Manufacture Cluizel - august 2018

Chocolate creamy 330 g Whole milk 45 g Inverted sugar (or Acacia honey) 120 g Egg yolks 265 g Organic Dark Los Anconès Plantation chocolate couverture 285 g Whipping cream (35% FAT)

Nicolas Bernardé MOF Pastry chef-Confectionner