Chocolate Au Lait Marroons


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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