Cempedak - Puratos

Ingredients

	Grams
Gula Melaka Cake
Tegral Satin Crème Cake Gula Melaka	500
Oil	175
Water	100
Egg	200
Gula Melaka Cake total	975
Cempedak Cream
Vivafil Cempedak	250
Water	150
Whipping Cream	100
Salt	Pinch
Cempedak Cream total	500
Cempedak Filling
Vivafil Cempedak	100
Water	25
Cempedak Filling total	125
Mousse Lait Selection
Milk	94
Whipping Cream (A)	94
Egg Yolks	37
Sugar	20
Gelatine	2
Water (for Gelatine)	10
Belcolade Lait Selection	380
Whipping Cream (B)	363
Mousse Lait Selection total	1000
Coating
Belcolade Noir Selection Cacao Trace	300
Cocoa Butter	30
Coating total	330

Working Method

Gula Melaka Cake

Mix all ingredients for 3-5 mins in medium speed until homoge-neous
Bake at 180°C for 14-18 mins

Cempedak Cream

Whip the whipping cream till medium peak
Mix well the sea salt, water and Vivafil Cempedak.
Fold in the whipping cream

Cempedak Filling

Mix well Vivafil Cempedak with water.

Mousse Lait Selection

Make an Anglaise with the milk, cream (A) , egg yolks and sugar.
Poor the anglaise onto the Belcolade Lait Selection. Add the gelatine mass.
Mix with a hand mixer.
Whip cream (B) to a soft peak.
When the temperature of the ganache reaches 35℃ fold in the whipped cream.

Coating

Temper the Belcolade Noir Selection Cacao Trace together with cocoa butter and coat the frozen mousse.

Description

Complexity level:

Tegral Satin Crème Cake Gula Maleka, a complete cake mix containing caramel pieces with distinctive flavor and smooth texture.

Vivafil Cempedak contains more than 20% of real fruit content with superior bake stable and freeze stable.

Belcolade Noir Selection Cacao Trace contains of real Belgian Chocolate for it great taste and excellent performance.

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