Pâtisserie
Gâteau de Voyage
Recipes by Pastry Chef Alessandro Rossetti, offered in the latest edition of In Cucina con Selecta
ingredients
- 345 g Whole eggs
- 105 g Honey
- 165 g Caster sugar
- 25 g Almond flour
- 95 g Coconut flour
- 170 g Weak flour
- 10 g Baking yeast
- 170 g Coconut milk
- 135 g Clarified liquid butter
preparation
Mix the eggs, sugar and honey. Add the almond flour, coconut flour, weak flour and baking powder. Pour in the coconut milk and finish with lukewarm liquid butter.
details
ingredients
- 250 g Whole eggs
- 75 g Honey or inverted sugar
- 125 g Caster sugar
- 75 g Hazelnut flour
- 120 g Weak flour
- 50 g Cocoa powder
- 8 g Baking yeast
- 120 g Cream 35% mg
- 50 g Milk
- 105 g Clarified liquid butter
- 55 g 70% dark chocolate
preparation
Mix the eggs, inverted sugar and caster sugar. Add the almond powder, sifted flour with cocoa powder and baking powder. Add the cream, milk then finally the butter together with the melted chocolate.
details
ingredients
- 340 g Weak flour
- 8 g Baking yeast
- 245 g Whole eggs
- 120 g Egg yolks
- 300 g Caster sugar
- 30 g Honey
- 1 Vanilla pod
- 5 g Salt
- 150 g Cream 35% mg
- 225 g Clarified liquid butter
preparation
Mix the eggs, egg yolks, sugar, honey and vanilla. Add the dry ingredients mixed together then the liquid cream. Finish off with warmed butter.
details
Assembly and finishing
Fill each mould up to 3/4 then bake the cakes at 145° C until golden brown.