Milo Cake with Chestnut Paste
Disc, Shortcrust disc, Creme Brulee, Chestnut mousse, Chocolate mousse and Glaze — a Zeelandia recipe in 6 components. Uses Maestro Black Cake Mix 25 kg, Crème Brûlée 1 kg and Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (disc)
- 4 min
- baking temperature (disc)
- 190 °C
- baking time (disc)
- 5 min
- mixing time (shortcrust disc)
- 3 min
- dough thickness (shortcrust disc)
- 0.4 cm
- baking temperature (shortcrust disc)
- 190 °C
- baking time (shortcrust disc)
- 10 min
Ingredients
Disc
| Ingredient | Quantity |
|---|---|
| Maestro Black Cake Mix 25 kg | 115 g |
| Eggs | 55 g |
| Oil | 65 g |
| Water | 15 g |
Shortcrust disc
| Ingredient | Quantity |
|---|---|
| Kruche Special | 100 g |
| Butter | 50 g |
| Eggs | 5 g |
Creme Brulee
| Ingredient | Quantity |
|---|---|
| Crème Brûlée 1 kg | 75 g |
| Cream (30% fat) | 200 g |
| Milk (3.2% fat) | 200 g |
Chestnut mousse
| Ingredient | Quantity |
|---|---|
| Milk (3.2% fat) | 100 g |
| Chestnut paste | 100 g |
| Gelatine sheets (1 sheet = about ) | 7 g |
| Cream (30% fat) | 150 g |
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 100 g |
Chocolate mousse
| Ingredient | Quantity |
|---|---|
| Gelatine | 16 g |
| Water | 60 g |
| Cream (30% fat) | 500 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 115 g |
| Water | 40 g |
| Gelatine | 18 g |
| Sugar | 35 g |
| Glucose syrup | 200 g |
| Cream (30% fat) | 90 g |
| Paletta Cold Glaze Neutral Gel 6 kg | 350 g |
Method
- Disc
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Deposit the mass into two rings about 16 cm in diameter (about 125 g each). Bake at 190°C for about 5 minutes. Cool and freeze.
- Shortcrust disc
Mix all ingredients on low speed for about 3 minutes (using a flat beater). Roll the shortcrust dough out to a thickness of about 0.4 cm. Cut out two discs about 17 cm in diameter. Bake at 190°C for about 10 minutes.
- Creme Brulee
Heat the cream. Dissolve the Creme Brulee in the milk and pour it into the hot cream. Heat everything, stirring constantly (do not aerate) to prevent scorching, and bring to the boil.
- Creme Brulee
Pour the mass onto the frozen discs placed in a ring (about 235 g each). Freeze.
- Chestnut mousse
Whip the chilled cream. Soak the gelatine in water.
- Chestnut mousse
Bring the milk to the boil, add the soaked gelatine, the chestnut paste and the Arabesque chocolate, and mix. Gently fold into the whipped cream. Deposit the mousse onto the Creme Brulee (about 225 g each).
- Chocolate mousse
Whip the chilled cream (about 375 g). Soak the gelatine in water.
- Chocolate mousse
Bring the cream (about 125 g) to the boil, add the soaked gelatine and the Arabesque chocolate, and mix. Gently fold into the whipped cream.
- Chocolate mousse
Deposit the mousse into SilikoMart Spodek silicone moulds up to half their height (about 410 g each). Place the frozen element made of the disc, Creme Brulee and chestnut mousse in the mousse. Freeze.
- Glaze
Soak the gelatine in water. Bring the cream with the glucose syrup and sugar to the boil. Add the soaked gelatine, the Arabesque chocolate and the Paletta Cold. Combine with a blender. Colour with food colourings in any colour.
Decoration: decorate as desired. Pour the glaze over the frozen cakes and place them on the shortcrust discs.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.