Chocolate Au Lait Marroons - Puratos

Ingredients

	Grams
Cake Base
Tegral Satin Moist Cake Roasted Brown Sugar	500
Egg	200
Water	100
Oil	175
Cake Base total	975
Whip Ganache
Belcolade Noir Selection Drops C501/J	200
Cream	350
Fresh Milk	100
Gelatine Mass	12
Whip Ganache total	662
Marrons Cream
Marrons Cream total
Marrons Chantilly Cream (Topping)
Marrons Paste	200
Milk	75
Butter	50
Whipping Cream	100
Marrons Chantilly Cream (Topping) total	425

Working Method

Cake Base

Mix all ingredients at medium speed for 2 minutes.
Bake at 180°C for ~ 14-16 minutes.

Whip Ganache

Heat the cream and fresh milk, then add in Belcolade Noir Selection.
Melt the gelatine and incorporate into mixture.
Keep in fridge for overnight.
Whip up slightly before use.

Marrons Cream

Mix all ingredients on high speed until stiff peak form.

Marrons Chantilly Cream (Topping)

Mix all ingredients at high speed until stiff peak form.
If needed add more cream to make the right consistency for piping.

About this recipe

Complexity level:

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