As prepared at
SEASONAL TASTE
The Westin Kolkata
By Chef Prasenjit Jana
| Product Name : Milk Chocolate Passion Fruit Cake Unit of Measure : 1000 gm | |||
| QTY | UNIT | INGREDIENTS | |
| Hazelnut sponge | |||
| 380 | Gm | Icing sugar | |
| 225 | Gm | Hazelnut powder | |
| 120 | Gm | Refined flour | |
| 12 | No | Eggs | |
| 80 | Gm | Unsalted butter | |
| 200 | Gm | Jaggery | |
| 12 | No | Egg white | |
| 40% milk chocolate ganache | |||
| 100 | Gm | Callebaut milk chocolate | |
| 100 | Gm | Fresh cream | |
| Passion Fruit cremeux | |||
| 20 | Gm | Gelatin Sheet | |
| 2 | No | Egg yolk | |
| 10 | Gm | Corn flour | |
| 200 | Gm | White chocolate | |
| 200 | Gm | Whipped cream | |
| 80 | Gm | Passion puree | |
| 50 | ML | Milk | |
| Praline glaze | |||
| 100 | Gm | Liquid glucose | |
| 50 | Gm | Gelatin sheet | |
| 150 | Gm | Dark chocolate | |
| 20 | Gm | Coco powder | |
| 50 | Gm | Sugar | |
Methods:
For the sponge mix all dry ingredients together and mix with whole eggs. Add melted butter. Fold with meringue.
For milk chocolate ganache heat the cream, add chocolate and mix well until smooth texture.
For glaze boil all the liquid, add coco powder and chocolate. At last mix soaked gelatin sheet.
For passion fruit cremeux mix egg yolk, jaggery, add gelatin, add white chocolate, fold with whipped cream and pour inside the Mould.freezed it for 12hours
Take out cake from the Mould glazed with caramel glaze
Do garnish with chocolate garnishes and logo.
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