My Pear-fect Dad
Chocolate Sponge
| g | |
| Egg White | 410 |
| Sugar | 220 |
| Egg Yolk | 205 |
| PALFFY 780LTU | 200 |
| DARK CHOCOLATE | 400 |
| CAKE FLOUR | 72 |
| Walnut | 100 |
Process
- Melt DARK CHOCOLATE, PALFFY 780LTU and mix well.
- In a mixer, whip Egg White and Sugar to make Meringue.
- Add all ingredients into Meringue and mix well.
- Pour dough into baking tray and smooth the surface.
- Bake for 25min at 170℃.
- Cut using 7 inches mold.
Chocolate Mousse
| g | |
| PROBEST 33 | 100 |
| Water | 200 |
| Egg Yolk | 100 |
| Sugar | 40 |
| DARK CHOCOLATE | 280 |
| Gelatine Powder | 10 |
| TOPPING ACE 500 (Whipped) | 350 |
Process
- Cook PROBEST 33 and water, heat it to 80℃.
- Whip Egg Yolk and Sugar. Add a bit of the warmed PROBEST 33 and stir well.
- Then pour Egg Yolk mixture into hot PROBEST 33, mix well and remove from heat.
- Pour the hot mixture into a bowl of DARK CHOCOLATE and Gelatine powder to melt. Mix well.
- Fold in whipped cream (TOPPING ACE 500).
Cinnamon Chocolate Cremeux
| g | |
| TOPPING ACE 500 | 250 |
| Glucose Syrup | 50 |
| Cinnamon Stick (1pc) | 3 |
| Cinnamon Powder | 10 |
| WHITE COMPOUND CHOCOLATE (Melted) | 220 |
| TOPPING ACE 500 (Whipped) | 375 |
Process
- Boil TOPPING ACE 500, Glucose Syrup, Cinnamon Stick and Cinnamon Powder.
- Pour melted WHITE COMPOUND CHOCOLATE into mixture and mix well.
- After leaving it to cool, pour into TOPPING ACE 500 (Whipped) and mix well.
Pear Compote
| g | |
| Cinnamon Stick (3pcs) | 9 |
| Cinnamon Powder | 5 |
| Bartlett pears(7 nos) | 1400 |
| Lemon Zest | 10 |
| Lemon Juice | 20 |
| Water | 200 |
| Pectin | 15 |
| Sugar | 200 |
Process
- Heat diced Barlett Pears, Cinnamon Stick, Cinnamon Powder, Lemon Zest, Lemon Juice and Water on pot. Bring to a soft boil.
- Add in Pectin and Sugar to cook until melted. Stir to mix well.
- Separate the cooked diced pear into 2. Blend half of the diced pear, then stir in the other half. Mix well, forming Pear Compote
- Pour 200g of the Pear Compote into mold of 15cm. Put into freezer to set.
Velvet Spray
| g | |
| DARK CHOCOLATE | 200 |
| Corn Oil | 100 |
Process
- Melted DARK CHOCOLATE and mix well with Corn Oil.
- Transfer mixture to spray gun.
Decoration
| Father theme fondant Decoration |
Assemble
- Add 200g of Cinnamon Chocolate Cremuex on top of Pear Compote. Put into freezer to set.
- Put Chocolate Mousse in the oblate cake mold of 8 inches, place Cremeux + Compote combo on top.
- Apply a layer of mousse on top and finally place the Chocolate Sponge. Put into chiller.
- Use the velvet spray on the cake until fully covered.
- Lastly, add on Father theme fondant as decoration.
Products Used for This Recipe
DARK CHOCOLATE
Couverture chocolate with 55% cocoa content. It is suitable for moulding, enrobing and ganache.
- Packing: 1kg*10
- Storage: 20- 24˚C
- Shelf Life: 16 months
WHITE COMPOUND CHOCOLATE
Easy-to-handle compound chocolate without the need for tempering.
Its milk and vanilla flavour goes with various confectionaries, breads and cakes.
- Packing: 1kg*10(block)
- Storage: 20-24℃
- Shelf Life: 365days(12months)
PALFFY 780LTU
Compound margarine with rich buttery taste which melts in your mouth with high overrun.
- Packing: 15kg
- Storage: 3℃-7℃
- Shelf Life: 240days
PROBEST 33
Cost-effective milk alternatives usable in a wide range of applications.
- Packing: 1100g*12
- Storage: Below 25℃
- Shelf Life: 180days
TOPPING ACE 500
High-grade dairy compound whipping cream with natural creamy taste and good mouthfeel.
- Packing: 1000g*12
- Storage: 3℃ – 7℃
- Shelf Life: 365days
