Crispy wave

Created by

  • Guillaume MabilleauM.O.F. 2011, Pâtissier Confiseur - Ambassador France
level 1
  1. Moelleux
  2. Inaya™ fondant cake mixture
  3. Inaya™ intense flavour cream
  4. Soft caramel
  5. Almond sablé
  6. Assembly

Recipe components

Moelleux

Preparation

In a saucepan boil

Ingredients
  • 30g
    milk
  • 60g
    butter
Preparation

Add the flour and stir vigorously
Pour everything into a bowl then mix with a spatula

Ingredients
  • 50g
    flour
Preparation

Then gradually add
Set aside

Ingredients
Preparation

In a mixer bowl, whisk

Ingredients
  • 85g
    egg white
  • 40g
    sugar

Combine the two mixtures carefully.

Inaya™ fondant cake mixture

Preparation

In a mixing bowl whisk

Ingredients
  • 65g
    egg white
  • 65g
    invert sugar
Preparation

Once whisked, add

Ingredients
  • 50g
    egg yolks
Preparation

Melt
Add to previous mixture

Ingredients
Preparation

Finish by carefully adding

Ingredients
Preparation

Finish by carefully adding

Ingredients
Preparation

Finish by carefully adding

Ingredients

Make cake bases using stainless steel frames of 1 cm in thickness.
Bake at 170°C for 12 minutes in a convection oven.
Reserve for assembly.

Make cake bases using stainless steel frames of 0.4 inch / 1 cm in thickness.
Bake at 338°F/170°C for 12 minutes in a convection oven.
Reserve for assembly.

Inaya™ intense flavour cream

PreparationIngredients
Preparation

In a saucepan boil

Ingredients
  • 75g
    cream
  • 75g
    milk
  • 75g
    glucose
Preparation

Pour over the chopped chocolate
Mix and retain for assembly

Ingredients

Soft caramel

PreparationIngredients
Preparation

In a saucepan, dry caramelize

Ingredients
  • 180g
    caramelised sugar
Preparation

Dilute with butter then add cream and grated vanilla bean then re-cook all together at 106°C.
Set aside for assembly.

Ingredients
  • 140g
    slightly salted butter
  • 180g
    cream
  • 2pod(s)
    Vanilla
Preparation

Dilute with butter then add cream and grated vanilla bean then re-cook all together at 106°C
Set aside for assembly

Ingredients
  • 140g
    slightly salted butter
  • 180g
    cream
  • 2pod(s)
    Vanilla

Almond sablé

Preparation

With a large knife crush

Ingredients
  • 125g
    whole unskinned almonds
  • 65g
    whole skinned almonds
Preparation

In a saucepan cook at 121°C

Ingredients
  • 75g
    sugar
  • 15g
    water
  • 1pod(s)
    Vanilla
Preparation

In a saucepan cook at 250°F/121°C

Ingredients
  • 75g
    sugar
  • 15g
    water
  • 1pod(s)
    Vanilla
Preparation

Add

Ingredients
  • 0,2g
    sea salt

Cook all together until sugar crystallises.
Set aside.

Cook all together until sugar crystallizes.
Set aside.
Preparation

You can make this recipe or use Cacao Barry® ready to use caramelised almonds.

Ingredients

Assembly

Assemble in place using stainless steel rings of the desired size.
Line the edge of the rings with the chocolate moelleux.
Make a base with Inaya™ fondant cake, then pour in 75 g of Inaya™ cream.
Cover with Inaya™ fondant cake then pour in 110 g of soft caramel.
Cover with Inaya™ fondant cake then pour in 75 g of Inaya™ cream.
Let sit for one night in the refrigerator.
Unmould travel cakes.
Place chocolate plaques on top and at the ends.

Decorate tastefully with slivers of gold leaf.