The Orchard by Ruth Hinks

Callebaut

Callebaut

Standard Supplier 13th December 2013

The Orchard by Ruth Hinks

GATEAUX The Orchard by Ruth Hinks
Chocolate and Plum (This makes 2 x 7” cakes)

Ingredients

  • Madifrolio Chocolate Mousse
  • Basic custard
  • 250g Whipping Cream
  • 250g Milk
  • 100g Egg Yolks
  • 50g Caster Sugar
  • Mousse
  • 300g Custard base
  • 450g Whipped Cream 35%
  • 325g Cacao Barry Madifrolio 65%
  • Prune Sponge
  • 80g Grated Tanzanie Chocolate 75%
  • 100g Brown Sugar
  • 40g Inverted Sugar
  • 100g T45 Flour
  • 4g Baking Powder
  • 2g Cinnamon Powder
  • 10g Cocoa Powder
  • 130g Whole Eggs
  • 130g Liquid Clarified Butter
  • 50g Chopped Prunes (Soaked prunes in Armagnac)
  • Plum Jelly - (150g per ring)
  • 450g Plum Puree
  • 1g Ascorbic acid
  • 10g Caster sugar
  • 75g Glucose
  • 6.5g Pectin NH
  • 15g Sugar
  • 1 Vanilla pod
  • 10g Plum powder
  • Plum Cremeux - (150g per ring)
  • 84g Whipping cream
  • 15g Trimoline
  • 15g Glucose
  • 120g Plum puree
  • 145g Cacao Barry Alto el Sol 65%
  • 75g Cold whipping cream
  • Crumble Layer - (50g per ring)
  • 20g Butter
  • 10g Mycryo cocoa butter
  • 30g Flour T45 soft
  • 20g Dark soft brown sugar
  • 10g Ground almonds
  • 30g Paillet feuilletine
  • 1 zest of a lemon
  • Chocolate Glaze
  • 150g Water
  • 125g Sugar
  • 175g Glucose
  • 100g Condense milk
  • 20g Gelatine
  • 150g Callebaut 80% Chocolate

Method

Plum Jelly - (150g per ring)
Method
1. Bring the all the ingredients to the boil and boil for 5 minutes.
2. Weigh 150g into your ring and freeze.
Plum Cremeux - (150g per ring)
Method
1. Heat the cream, trimoline and glucose and add the plum puree.
2. Stir in half the mixture to the chocolate and make and emulsion.
3. Add the other half of the mix and blend well.
4. Add the cold un-whipped cream and pour 150g onto the set Plum Jelly.
Crumble Layer - (50g per ring)
Method
1. Make a crumble with all the ingredients.
2. Weigh into a ring 50g and bake at 170?C degrees until light and golden.
3. Once it is cooked and cooled, spray with cocoa butter and milk chocolate prevent humidity.
Chocolate Glaze
Method
1. Boil the water, sugar and the glucose syrup.
2. Add the condensed milk and the soaked leaf gelatine.
3. Pour over the coverture.
4. Emulsify well and pass.
5. Keep covered and use at 40° to coat frozen cakes.
Components:
• Crumble layer
• Prune Sponge
• Plum Crèmeux
• Plum Jelly
• Chocolate Mousse
• Chocolate Glaze
Garnish:
• Chocolate Spirals
• Chocolate Honeycomb
• Gold Leaf
• Chocolate Whispers
• Spray Chocolate