Golden Cake "Quentin" with Cointreau

26.05.2023

Golden Cake "Quentin" with Cointreau

Ingredients for Gold Mousse

130 g —cream 32% Debic
64 g — Cointreau liqueur
30 g — egg yolk
160 g — gelatin
140 g —Chocolate Callebaut Gold
260 g —whipped cream 32% Debic
Cream 32%

Ingredients for Velvet mousse

250 g — milk 3.5%
90 g — egg yolk
64 g — Baileys liqueur
20 g — sugar
700 g —chocolate Callebaut Velvet
700 g —whipped cream 32% Debic

Ingredients for coffee cream with liqueur

200 g —cream 32% Debic
14 g — freeze-dried (instant) coffee
25 g — Baileys liqueur
68 g — egg yolk
27 g — sugar
1 pc — vanilla (bean) Prova Gourmet
160 g — gelatin

Ingredients for orange sablé

100 g —almond flour SantoSantaniello
100 g — flour
100 g — sugar
100 g —butter Debic
1 g — salt
4 g —cocoa butter Cacao Barry Mycryo® 100%
1 pc — orange (zest)

Ingredients for mirror glaze

200 g — water
300 g — sugar
300 g — glucose syrup
200 g — condensed milk 8.5%
370 g —chocolate Callebaut Velvet
160 g — gelatin

Ingredients for velvet spray mixture

200 g —cocoa butter Barry Callebaut
230 g —white chocolate Callebaut Velvet
7 pcs — coloringMona Lisa Power Flowers white

Ingredients for assembly

1 pc — sticksMona Lisa GOLD WANDS
230 g —white chocolate Callebaut Velvet

GOLD MOUSSE:

In a saucepan, mix 32% cream with egg yolk and liqueur to prepare a crème Anglaise, bringing the mixture to 80-82°C while constantly stirring with a whisk. Then, add pre-soaked gelatin to this mixture and combine. At 34-36°C, add this mass to the melted chocolate (preheated to 35°C), create an emulsion, and mix with an immersion blender. Finally, fold in whipped cream at 32°C.

VELVET MOUSSE:

In a saucepan, mix milk with egg yolk, sugar, and liqueur to prepare a crème Anglaise, bringing the mixture to 80-82°C while constantly stirring with a whisk. Add pre-soaked gelatin to this mixture and combine. At 34-36°C, add this mass to the melted chocolate (preheated to 35°C), create an emulsion, and mix with an immersion blender. Then, fold in whipped cream at 32°C. For whipping the cream, I use the Kenwood Cooking Chef XL; its power is perfect for achieving the desired result.

COFFEE CREAM WITH LIQUEUR:

Mix 32% cream with egg yolk, sugar, and vanilla in a saucepan to prepare a crème Anglaise, bringing the mixture to 80-82°C while constantly stirring. Then, add pre-soaked gelatin, mix, create an emulsion, and blend with an immersion blender. Pour into molds.

ORANGE SABLÉ:

Dice cold butter and mix in a stand mixer with a paddle attachment and dry ingredients until a uniform sandy texture without butter lumps is achieved. Let the dough chill at 2-4°C for 12 hours. Roll out to 2.5 mm, cut into the desired shapes, and bake at 155°C for 12-14 minutes (adjust based on readiness). Sprinkle with Mycryo® while the sablé is still hot to prevent it from getting soggy.

MIRROR GLAZE:

Prepare a syrup from water, sugar, and glucose by boiling it to 102°C. Add condensed milk and pre-soaked gelatin, stir, and pour over the chocolate. Blend with an immersion blender and then cool. Use at 35-36°C. Blend again before use.

VELVET SPRAY MIXTURE:

Combine chocolate and cocoa butter, heat to 45°C, add coloring, and blend with an immersion blender.

ASSEMBLY:

This recipe is designed for 2 Silikomart SFT349 cakes or 16 pastries. Prepare the coffee cream, pipe it into the silicone insert mold, and freeze completely. Prepare the Gold mousse with liqueur, pipe it into a mold similar in diameter to the insert; this layer will be placed on top. Prepare the Callebaut Velvet mousse, fill the SFT349 mold to 1/3, let it set in the freezer, then place the insert, add more mousse to the edge, and top with the sablé. Freeze completely. Prepare the glaze 24 hours before use; apply at 34-36°C. Coat the frozen cake with glaze. Coat the Gold mousse layer with velvet spray and place it on top of the glazed mousse. Prepare decorations from Callebaut Velvet chocolate; optionally coat with velvet spray or use Mona Lisa decorations.

Our Recipes