Baccarat Gateau

Recipe

Created by
  • Marc Pauquet -

Chococlate sponge-Baccarat

ingredients preparation
  • 375g
    egg yolks
  • 320g
    sugar

Beat to form ribbon.

  • 375g
    egg white

Whisk to soft peaks.

  • 75g
    sugar

Combine both egg mixtures.

  • 187g
    flour
  • 100g
    CP

Fold in. 

  • 125g
    butter (melted)

Add

Spread out on 35*28 cm baking tray covered with a Silpat sheet.
Bake at 180˚C for 15-18’ in a convectional oven.

Ganache

ingredients preparation
  • 750g
    cream
  • 75g
    invert sugar

Boil. 

  • 810g
    C811NV

Pour the liquids over. 

  • 150g
    butter

Add at 40˚C; emulsify.