By François Galtier
Ingredients
PECAN CINNAMON CAKE
for 1 plate 60x40 cm
- Egg White 150 g
- Sugar 150 g
- Egg 230 g
- Egg Yolk 100 g
- Sugar 320 g
- Cinnamon Powder 16 g
- Pecan Powder 440 g
- Flour T55 100 g
- Candia Professional Signature Gourmet Butter 180 g
APPLE MAPLE MARMALADE
for 20 inserts
- Maple Syrup 150 g
- NH Pectin 5 g
- Sugar 20 g
- Cubes of Fresh Pink Laky Apple 450 g
- Vanilla Bean 1 pc
- Bergamot Puree (or juice) 20 g
PECAN CHOCOLATE MOUSSE
for 20 Mini Goccia Silicon mold
- Maple Syrup 135 g
- Gelatin Mass (1/5) 21 g
- Dark Chocolate 72% 9 g
- Pecan Pure Paste 100% 60 g
- Salt 1,2 g
- Candia Professional Signature Whipping Cream 35% 300 g
MAPLE CINNAMON CHANTILLY
for 20 cakes
- Candia Professional Signature Gourmet Cream 40% 500 g
- Maple Syrup 60 g
- Cinnamon Powder 2 g
- Vanilla Bean 0,5 pc
- Roasted Pecan 30 g
MAPLE LEAF
- Glucose Syrup 90 g
- Fondant 225 g
- Salt 1 g
- Cocoa Powder 8 g
- Red Powder Color for Chocolate 1 g
- Corn Starch 40 g
- Fat Spray SQ g
Composition
Pecan Cinnamon Cake
Apple Maple Marmalade
Pecan Chocolate Mousse
Maple Cinnamon Chantilly
Maple Leaf
PECAN CINNAMON CAKE
for 1 plate 60x40 cm
Make a meringue with egg white and sugar adding gradually sugar in egg white. In same time mix egg with egg yolk, sugar and cinnamon. When the meringue is ready, mix egg preparation with pecan powder, flour and warm melted butter to obtain a nice creamy texture. Add gently meringue inside in one step and pour around 1600 g per plate 60×40 cm. Bake around 25 min at 160°C in ventilated oven. After cooling down cut disc Ø4,8cm.
APPLE MAPLE MARMALADE
for 20 inserts
Warm up maple syrup to 40°C and add premix of pectin with sugar. Incorporate apple cubes with vanilla and bring to a big boil. Add bergamot out of fire and let cooling down in refrigerator. Fill up around 27g per shape into tartlet silicon mold Ø5cm, stick one disc of cake and freeze.
PECAN CHOCOLATE MOUSSE
for 20 Mini Goccia Silicon mold
Warm up maple syrup with gelatin, pour on chocolate, pecan paste and salt to make a ganache. At 35°C mix gently with semi-whipped cream.
MAPLE CINNAMON CHANTILLY
for 20 cakes
Whip all together until soft pick in last time when you need.
MAPLE LEAF
Cook Glucose with fondant at 155°C and pour on silicon mat to let cooling down. Blend the cooked sugar with salt, cocoa powder, color and corn starch until a thin powder and store in hermetic box. Spray some fat on silicon sheet with leaf texture, then place the chablon of the leaf and sprinkle some powder. Take out the chablon and bake around 3min at 160°C in ventilated oven. After few minutes out of oven, take out from silicon and give quickly the final shape before it’s becoming hard. Keep in hermetic box.
MONTAGE
Fill around 25g of mousse into silicon mold Mini Goccia, and push frozen insert of marmalade and cake, then freeze. Unmold the frozen cake, pick from the cake side with a knife and dip into Chantilly at soft pick texture. Take the cake gently out of Chantilly to make a nice pick on the top. Grate some roasted pecan on the top and decorate with one maple leaf.
