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Spiced Mousse Layer Bar
Yield: 25 Servings
Spiced Almond Cake with Candied Fruits
All-Purpose Flour | 4.9oz (140g) | |
Baking Powder | 0.3oz (8g) | |
Salt | 0.1oz (4g) | |
Sugar | 19.3oz (265g) | |
N.U.T. Almond Paste (502002) | 8oz (226g) | |
Butter, Room Temperature | 8oz (226g) | |
Frutta Prima Pure Tahitian Vanilla Bean Extract (596103) | 0.1oz (4g) | |
Frutta Prima Bitter Almond Flavoring (011002) | 0.1oz (4g) | |
Eggs | 6 each | |
Ground Cinnamon | 0.1oz (4g) | |
Ground Clove | 0.03oz (1g) | |
Ground Nutmeg | 0.03oz (1g) | |
Fresh Ginger, Grated | 0.1oz (2g) | |
Frutta Prima Mixed Citrus Fruits (582104) | 3.5oz (100g) |
Sift the flour, baking powder and salt together and set it aside. In a food processor pulse the sugar and the almond paste together until combined. Add in the butter and pulse until the mixture is creamy and fluffy. Add in the vanilla extract and the almond flavoring and pulse until combined. Slowly incorporate the eggs, one at a time, stopping to scrape down the bowl if necessary. Add in the flour mixture in two parts, pulsing after each addition until the mixture is smooth. Fold in the spices, fresh ginger and mixed citrus fruits. Spread onto a half sheet pan lined with greased parchment paper. Bake at 325°F/163°C for 12 to 15 minutes or until golden brown. Allow to cool to room temperature and then place in refrigerator until completely cool and firm. Press a half sheet cake frame inside and trim the excess.
Spiced Cookie Feuilletine Crunch
Des Alpes 63% Garnet Couverture Coins (500563) | 2.5oc (70g) | |
Crunchy Spiced Cookie Spread | 6.3oz (180g) | |
Arte Piatto Feuilletine (515001) | 6oz (170g) | |
Frutta Prima Orchard Apricot Jam (607005) | As needed |
Melt the couverture coins and spiced cookie spread together. Fold in the feuilletine and press into a half sheet cake frame placed on a flat parchment lined sheet pan, spreading evenly. Place in a refrigerator until set. Spread a thin layer of orange jam on top of the spiced cookie feuilletine crunch and place the Spiced Almond Cake with Candied Fruits on top.
Mandarin Crème
Sugar | 1.5oz (42g) | |
Cornstarch | 1.3oz (38g) | |
Caraman Mandarin Purée (583117) | 17.6oz (500g) | |
Orchid Pearl Pure Cocoa Butter (540096) | 1.6oz (44g) |
Orange Gêlée
Pastry Ideale Sheet Gelatin, Gold (018040), Bloomed | 0.1oz (4g) | |
Caraman Mandarin Purée (583117) | 14.1oz (400g) |
Heat the mandarin purée in a saucepan. Strain the bloomed gelatin and whisk into the hot purée. Pour the mixture on top of the Mandarin Crème and freeze.
Spiced Cookie Mousse
Pastry Ideale Sheet Gelatin, Gold (018040), Bloomed | 0.5oz (14g) | |
Whole Milk | 10.6oz (300g) | |
Heavy Cream | 7.1oz (200g) | |
Egg Yolks | 4.2oz (120g) | |
Sugar | 2.6oz (75g) | |
Spiced Cookie Spread | 7.1oz (200g) | |
Heavy Cream, Whipped | 14.1oz (400g) |
In a pot combine the milk and heavy cream and bring to a boil. Whisk together the egg yolks and sugar. Temper with the hot dairy mixture and return to the pot, cooking to 185°F/ 85°C. Pass the mixture through a sieve, then whisk in the spiced cookies spread. Strain the bloomed gelatin and whisk into the mixture, then allow the mixture to cool over an ice bath. Fold in the whipped cream and spread a layer over the Orange Gêlée and freeze.
Spiced Cookie Glaze
Pastry Ideale Sheet Gelatin, Gold (018040), Bloomed | 0.5oz (15g) | |
Sugar | 7.9oz (225g) | |
Water | 3.9oz (112g) | |
Pastry Ideale Glucose (505092) | 7.9oz (225g) | |
Evaporated Milk | 5.3oz (150g) | |
Des Alpes Opal White Couverture Coins (500506) | 7.9oz (225g) | |
Spiced Cookie Spread | 2oz (56g) |
Bring the sugar, second amount of water, and glucose to a simmer, and then add the evaporated milk. Strain the bloomed gelatin and whisk into the mixture while it is still warm. Pour the mixture over the white couverture coins and cookie spread and emulsify. Allow the glaze to cool to 77ºF/25ºC and then spread evenly over the frozen cake. Return the cake to the freezer until set.
Decoration
Arte Piatto Gold Pine Cone, White Chocolate (226319) | As desired | |
Chocolate Décor | As desired |
Unmold the cake from the frame and cut in to 5in x 1in/12.7cm x 2.5cm pieces. Garnish with gold pine cones and desired chocolate décor.