The Purple Waltz - Puratos

Ingredients

Working Method

Mix well all ingredients for 3 – 5 minutes until homogenous
Bake at temperature 180C for 15 – 18 minutes depends on size

Cassis Cremeux

Soak gelatin into water for 5 minutes
Boil puree and cook with egg and sugar until 82’C
Warm gelatin and fold into mixture

Ivory Chocolate Mousse

Boil the milk and pour into Belcolade Blanc Selection, stir well until smooth texture
Whip up the whipping cream and fold into mixture
Lastly melt the gelatin and fold into mixture

Chocolate Glaze

Soak 250g water with gelantin for 5min.
Boil water , sugar ,condensed milk and glucose.
Add the Belcolade Blanc Selection into mixture.
Incorporate the gelantin base into glaze.
Keep the glaze for overnight.
Glaze the cake around 31’C to 35’C

Discover

Related recipes

Red Velvet White Chocolate Cheesecake

Chocolat au Lait Caramel

Chocolate Bliss Cheesecake

Frosty The Snowman

Ivory chocolate Chibouse mousse

Tegral Satin Creme Cake Green Velvet

Avocado black pepper mousse

Tropic Fruits Cake

Wasabi Apple Mousse Cake

Belgian Yule Log Cake

Blue Christmas

Caramel Cheese

Black Sesame Cake

Orange Velvet Mousse

Chocolate Water Chestnut

Roasted coconut sweet curry dome

Chocolate Chestnut Brioche

Cream Brulee with Chocolate Hazelnut Cake

Raspberry & Chocolate Cake

Salted Corn Pudding with Gula Melaka Cake

Strawberry Cremeux with Orange Chantilly

Vietnam 73

DIM's

Apple Calvados Choco

Macchiato Chocolate Cake

Chiffon Fraise

Buche Au Chocolat

Peach Cremeux with Anglaise

Youkihi

Berry Berry Coco

Beri Coco

Purple Potato White Chocolate

Cake Batik

Happy New Year!

Finger Chocolate Praliné

Bahia

Purple Forest

Christmas Devil's

Chocolate Au Lait Marroons

Brown Carrot Roulade

Burnt Chizu Cake

Azuki Cheese Brown Cake

Pinkish Berry

Jasmine Passion Fruit Blanc

Chocolate Strawberry Short Cake

Caramel Passion With Orange Noir Chocolate

Mango Coconut Earl Grey

Brown Sugar Coffee Popsicle

Fuku Brown Lapis

Coffee Chocolate

Milk Chocolate Nutty Caramel Passion

Earl Grey Chocolat Tea Cake

Matcha RóngHuà

Green Cubic

Ginger & Orange

Reduced Sugar Chocolate Cake

Double Fromage

Strawberry Cheese Purple Velvet Cake

Sakura RóngHuà

Vietnam RóngHuà

Raspberry & Sage

Reduced Sugar Chocolate Cake - Light

Ivory Pistachio & Mix Berry Base

Hazelnut Coffee Lait

Milk Chocolate Almond Lychee Tart

Jaffa Cake

Velvet Cheese Frosting Cake

Banaloco

Merry Merry Ombré

Jasmine Lover

Salted Corn with Lotus Seed and Sweet Potato Base

FAOL_Christmas Recipe

Raspberry Yuzu & Ivory Chocolate Mousse Cake

Purple Sweet Potato Cookies

Mocha Caramel Layer Cheesecake

FAOL_Christmas Recipe

Milky Chocolate Yule Log

Ivory Chocolate Mix Berry & Crepe Cake

Ivory Choco Berry Cake With Red Bean

Purple Sweet Potato Chiffon

FAOL_Christmas Recipe

Mango Chocolate Hazelnut

FAOL_Christmas Recipe

Merry Cherry Coco

Black Pepper Mix Berry Nutty

Orange Marrons Mousse Cake

Chocolate in RED

Lychee Lait Chocolate Mousse Berry Cake

Purple Sweet Potato with Lotus Seed

Chocolate Ginger Flower with Kaffir Lime

The Passionate Gifts

The Joyful Gift

Lychee Passion

Local Coco

Gem of Love

For Her

Mon Amour

Berry Choco Scroll

Black Pearl

FAOL_Christmas Recipe

Mango Noël

FAOL_Christmas Recipe

Winter White Tea Cake

Corn Cheese Green Velvet Cake

D'or

Mango Lait Selection

Mango & Earl Grey Chocolate Puff Slice

Coco Havana

Mango Cheese Red Velvet Cake

Mango Coco Summer Cake

Cake Coco Hazelnut

The Queen

Joyful

Lemon

Seasalt Caramel

Caramel Apple Slice Cake

Orange Raspberry Rocher

Melon Panna Cotta Cake

Red Sweety

Heart-Beet

Apam Balik Cake

Dome Cake

Roasted Brown Sugar Opera Cake