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Working method

Castella Cake

In a mixer with a whisk attachment whip all ingredients together for 7 minutes at high speed. Spread into a frame 60X40 and bake. When backed keep the frame around the castella cake.

Ganache

Bring the Festipak and glusose to 85°C and pour over the chocolate. Use right away or store in refrigerator, then melt the ganache to 35°C and spread 750 gr onto the baked castella 60X40cm.

Fruit Filling

Spread the Topfil on top of the ganache and freeze before adding the diplomate cream.

Chocolate Diplomat

In a mixer with a whisk attachment mix the Cremyvit Classic and water for 5minutes at medium speed. Melt the chocolate to 40°C and add it to the custard cream. Whip the cream to a stiff peak and fold it into the chocolate custard. Spread 1200gr per frame 60X40cm.

Crunchy Layer

Melt the chocolate to 40°C, add the Praliné and the Crousticrep.

Glaze

Warm up the mirroir glassage chocolate and the water to 40 °C, use animmersion blender to take out the air bubbles and spray on the Buche.

ASSEMBLING

Spread the ganache on top of the cooled-down Castella, give it some time to set before adding the Topfil Finest Raspberry and freeze. Add the diplomate cream and smooth the top and freeze When frozen cut stipes of 8X60cm and pipe some dots on top. Warm up the glaze and spray it, focusing on the top of the Buche, giving the time for the glaze to set before piping the second set of dots. Decorate with stripes and curls of chocolate.

Descubre Información nutricional

315.77Kcal
Energía

1318.72Kj
Energía

17.38g
Grasas

9.48g
Saturadas

31.95g
Carbohidratos

21.61g
Azúcares

Nutrition information


Energía 315.77Kcal
Energía 1318.72Kj
Grasas 17.38g
Saturadas 9.48g
Carbohidratos 31.95g
Azúcares 21.61g
Fibers 3.18g
Proteína 5.79g
Salt 0.21mg

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