Chocolate 'Coquelin'

INGREDIENTS

Grams
Chocolate Sponge
Tegral Chocolate sponge 500
Whole eggs 560
Water 100
SP 3
Vegetable oil 30
Chocolate Sponge total 1193
Chocolate Filling (Cremfil Ultim)
Cremfil 100 Cremfil Ultim Puratos
Chocolate Filling (Cremfil Ultim) total 100
Orange Filling
Deli 80 Deli Orange Puratos
Orange Filling total 80
Chocolate (Supercrem)
Supercrem 300
Chocolate (Supercrem) total 300
Gourmand Milk Glazing
Carat Coverlux Milk 300
Vegetable oil 30
Almond diced 140
Gourmand Milk Glazing total 470
Shortcrust Chocolate
Shortcrust Chocolate 200
Shortcrust Chocolate total 200

COMPOSITION

  1. Chocolate sponge
  2. Chocolate filling
  3. Orange filling
  4. Chocolate shortcrust
  5. Cocoa powder / icing sugar

WORKING METHOD

Chocolate Sponge
  1. In mixing bowl whip eggs, Tegral sponge, SP and water in high speed for 7 minute
  2. Add oil in low speed for 1 minute
  3. Spread 2mm on baking tray
  4. Bake with steam at 170°c for 8 minutes
  5. Keep biscuit in plastic bag to be moist
  6. Keep the remaining of mixture for later

Chocolate Sponge
  1. Cut disk of sponge put it in half sphere mold
  2. Fill with chocolate filling and finish by orange filling
  3. Cover with sponge mixture and bake again 4 minutes with steam
  4. After baking return un-mold
  5. Spread some cocoa powder and icing

Chocolate Filling
  1. Warm at room temperature and fill piping bag

Gourmand Milk Glazing
  1. Melt Coverlux with oil, then add roasted almond diced
  2. Use at 35°c

Build-up

  1. Cut madeleine in two of 5mm
  2. Spread caramel layer, cover with madeleine and spread again caramel layer
  3. Put cake on shortcrust
  4. Glaze with Gourmand glaze
  5. Decorate with pink Ambiante cream and Coverlux compound decoration