C.C. (Choco Caramel)
Caramel flavoured gluten free rollè, Toffee flavoured jelly, Caramel chocolate mousse and Coating and decoration — an IRCA recipe in 4 components. Uses Irca Toffee D'Or Caramel Filling 15 kg.
- mixing time (rollè)
- 10-12 min
- mixing speed (rollè)
- high
- baking temperature (rollè)
- 210-220 °C
- baking time (rollè)
- 8 min
- oven setting (rollè)
- closed valve
Ingredients
Caramel flavoured gluten free rollè
| Ingredient | Quantity |
|---|---|
| Irca Genoise Gluten Free | 500 g |
| Eggs | 600 g |
| Joypaste Caramel | 40 g |
Toffee flavoured jelly
| Ingredient | Quantity |
|---|---|
| Irca Toffee D'Or Caramel Filling 15 kg | 250 g |
| Water | 250 g |
| Lilly Neutro | 100 g |
Caramel chocolate mousse
| Ingredient | Quantity |
|---|---|
| Reno Concerto Lactee Caramel | 600 g |
| Liquid cream 35% fat (for the ganache) | 300 g |
| Liquid cream 35% fat (to be whipped) | 700 g |
| Water | 70 g |
| Lilly Neutro | 70 g |
Coating and decoration
| Ingredient | Quantity |
|---|---|
| Mirror Caramel | 140 g |
Method
- Caramel flavoured gluten free rollè
Whip all the ingredients in a planetary mixer with a whisk attachment for 10-12 minutes at high speed.
- Caramel flavoured gluten free rollè
Evenly spread the mixture into 8-mm layers onto parchment paper sheets, then bake for 8 minutes at 210-220°C (closed valve).
- Toffee flavoured jelly
Dissolve LILLY NEUTRO in the water.
- Toffee flavoured jelly
Combine with TOFFEE D'OR CARAMEL and pour into the silicone mould for inserts.
- Toffee flavoured jelly
Freeze until fully hardened.
- Caramel chocolate mousse
Combine chocolate and cream to make a ganache.
- Caramel chocolate mousse
In a separate bowl, slightly whip and stabilize the remaining cream with LILLY.
- Caramel chocolate mousse
Combine the slightly whipped cream with the ganache in 2-3 times to create a foamy mousse.
- Coating and decoration
Combine the two ingredients without incorporating air.
Final composition: Half-fill the silicone mould with the chocolate mousse.
Final composition: Place the jelly insert, spread a veil of mousse and cover with the rollè.
Final composition: Freeze.
Final composition: Use the remaining mousse to fill the mould for the topping and freeze it.
Final composition: Remove the cake from the mould and frost it with MIRROR CARAMEL.
Final composition: Cover the topping of mousse with the white cocoa butter velvet spray and place it on the top of the cake.
Final composition: Decorate as you like most.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.