Chestnut Travel Cake

level 1

Preparation	Ingredients
Preparation Combine passion fruit puree, yuzu puree, pear puree and glucose syrup. Heat to 40°C. Mix and add granulated sugar and yellow pectin. Mix and add dextrose, granulated sugar and isomalt. Cook up to 108°C. Mix and add citric acid with 1:1 water. Pour into frames.	Ingredients 100g passion fruit puree 100g yuzu puree 50g pear puree 50g glucose syrup 75g granulated sugar 8g yellow pectin 50g dextrose 50g granulated sugar 100g isomalt 3g Citric acid

Preparation	Ingredients
Preparation Mix all ingredients to obtain a homogenous texture. Leave for 30 min. Bake at 175°C.	Ingredients 100g powdered sugar 100g dextrose 50g erythritol 130g almond powder 80g chestnut powder 80g wheat flour 2g salt 6g Baking powder 350g egg white 40g chestnut paste 100g 36% cream 200g noisette butter

Preparation	Ingredients
Preparation Mix all ingredients. Put on the sable.	Ingredients 200g Héritage White Chocolate - Zéphyr™ 34% - pistols - 1kg bag 80g pure macadamia paste 10g Cocoa Butter - Mycryo™ Cocoa Butter - powder - 550g sprinkle bottle 70g Inclusion - Pailleté Feuilletine™ - pieces of crispy Brittany crepe - 2.5kg bag 75g cornflakes honey 30g Cocoa - Cocoa Nibs - 1kg bucket 10g lyophilized raspberry 20g Sparkling sugar Peta Zeta 3g salt 1drop(s) casia extract

Preparation

Ingredients

Preparation

Mix all ingredients. Put on the sable.

Ingredients

Preparation	Ingredients
Preparation Make a marmalade.	Ingredients 200g frozen cowberry 100g dried cranberry 100g yuzu puree 120g granulated sugar 3g NH pectin

Preparation	Ingredients
Preparation Mix Cacao Barry chocolate and cocoa butter. Add almond pieces and titanium white. Pour out at 45 °C. Additionally: 190 g raspberry crunch SOSA	Ingredients 400g Héritage White Chocolate - Zéphyr™ 34% - pistols - 1kg bag 150g Cocoa butter - Deodorized Cocoa Butter - pistols - 1kg bag 70g almond pieces titanium white

Preparation

Ingredients

Preparation

Mix Cacao Barry chocolate and cocoa butter. Add almond pieces and titanium white. Pour out at 45 °C. Additionally: 190 g raspberry crunch SOSA

Ingredients

Preparation	Ingredients
Preparation Mix together all ingredients. Roll between papers and freeze. Make bottoms in a tart mould. Decorate with a chocolate pod.	Ingredients 240g butter 160g powdered sugar 360g wheat flour 40g alkalized black cacao 65g almond powder 80g eggs 4g salt

Preparation

Ingredients

Preparation

Mix together all ingredients. Roll between papers and freeze. Make bottoms in a tart mould. Decorate with a chocolate pod.

Ingredients