Chocolate Genoise :

500 g Eggs

250 g Sugar

50 g Water

5 g Vanilla Extract

12 g Baking Powder

200 g Low Protein Flour

30 g Maizena

50 g TULIP Bordeaux

20 g Cake Emulsifier

50 g Vivo PL 240 L

Method :

1. Whisk together the eggs, sugar, water, low protein flour, maizena, Tulip Bordeaux, and baking powder.
2. Add cake emulsifier and vanilla extract then whisk until fluffy.
3. Finally add a melted Vivo PL 240 L.
4. Put in into 30x40 cm pan that has been coated with baking paper.
5. Bake at 180o C for 35-40 minutes.

Dark Chocolate Cremeux :

250 g Fresh Milk

25 g Sugar

40 g Egg Yolk

250 g TULIP Easimelt Aura

9 g Gelatine (soak with 30 ml cold water)

350 g Whipping Cream

1. Mix egg yolk with sugar.
2. Bring the Fresh Milk to boil.
3. Pour in the boiled milk, into the egg mixture, cook to 80oC, untill slightly thickened.
4. Pour in the soaked gelatin , mix well.
5. Pour into TULIP Easimelt Aura, mix untit all chocolate melts, let cool to room temperature.
6. Fold in whipped cream which has been whipped to 60% develop.

Dark Chocolate Glaze :

300 g Sugar

150 g Water

300 g Glucose

200 g Sweetened Condensed Milk

30 g Gelatine (soak in 100gr cold water)

150 g TULIP Easimelt Lactea

50 g TULIP Easimelt Ivory

300 g Neutral Gel

Method :
1. Cook the sugar, water, and glucose to temperature 101oC.
2. Add into sweetened condensed milk
3. Put gelatin that has been soaked in cold water.
4. Pour in melted Tulip Easimelt Lactea and Tulip Easimelt Ivory, stirring with lmmersion blender until blended.
5. Add neutral gel into the mixture.

* Use Apple filling for insertion

By Chef Qothrun Nada

0 0