Caramel and chocolate travel cake

TANTALISING FLAVOURS

Two flavours that never fail - chocolate and caramel - are blended in this tempting cake finished with a crispy cocoa crumble topping.

สูตรอาหาร

วัตถุดิบ	การตระเตรียม
1000ก Creamed butter 1000ก Sugar 20ก เกลือ 200ก Hot milk infused with cinnamon vanilla 1500ก Egg 500ก Powdered almond flour 1180ก Weak flour 30ก DCP-20R03-CV 20ก Baking powder	Whisk the butter along with the sugar and the salt. Gradually add the milk then mix in the egg. When everything is mixed in, add the almond. Sieve the flour and the baking powder with the powdered cocoa and stir into the mixture. Bake at 160°C with a closed draft for 40 min.

วัตถุดิบ

การตระเตรียม

Whisk the butter along with the sugar and the salt.

Gradually add the milk then mix in the egg.

When everything is mixed in, add the almond.

Sieve the flour and the baking powder with the powdered cocoa and stir into the mixture.

Bake at 160°C with a closed draft for 40 min.

วัตถุดิบ	การตระเตรียม
320ก Icing sugar 530ก Cream 35% fat 212ก Glucose 0,8พ็อด Vanilla 130ก Butter 8ก Ceylon cinnamon stick 90ก CHM-O93JADE	Heat the cream and the glucose. Make a dry caramel with the powdered sugar. Add the cinnamon sticks and the vanilla to the caramel. Pour this caramel into the hot cream and glucose mixture, then cook the mixture obtained again at 104°C. Allow the caramel to cool to 80/85°C, then make an emulsion with the milk chocolate couverture at 35°C. Add the tempered butter and beat.

วัตถุดิบ

การตระเตรียม

Heat the cream and the glucose.

Make a dry caramel with the powdered sugar.

Add the cinnamon sticks and the vanilla to the caramel.

Pour this caramel into the hot cream and glucose mixture, then cook the mixture obtained again at 104°C.

Allow the caramel to cool to 80/85°C, then make an emulsion with the milk chocolate couverture at 35°C.

Add the tempered butter and beat.

วัตถุดิบ	การตระเตรียม
340ก Cold butter in cubes 170ก Sugar 380ก Weak flour 60ก DCP-20R03-CV	Mix all the ingredients until you get a crumble texture and set aside in the freezer.

Place the dough into a 16 cm ring mould until ¾ full and inject the Chocovic chocolate baking cream and caramel filling.

Cover with crumble and sprinkle powdered sugar on top.

Bake at 160°C for about 30-40 min.