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Caracus Pastry

Biscamix Sponge Choco

Recipe: Caracus Sponge

1000g Biscamix Sponge Choco
200g Almond Powder
100g Butter
400g Eggs
200g Dark Chocolate
50g Almond Flakes (for garnish)

Hazelnut Mousse:

500g Milk Chocolate
250g Low fat cream
800g Whipped Cream
50g Hazelnut Paste
15g Gelatin
15g Cold Water

Method:

  • Mix Biscamix Chocolate and egg in a mixing bowl using a whisk attachment
  • Mix for 1 minute at slow speed
  • Mix for 5 minutes on high speed
  • Fold in the almond powder, chopped dark chocolate and melted butter at last
  • Scale 700g batter in 30 x 8 x 7cm trays
  • Bake at 180°C for 30-35 mins in a deck oven, or 160°C in a rotary oven

Method Mousse:

  • For Hazelnut mousse mix gelatin to cold water and set aside
  • Boil the low fat cream and pour it over the chopped milk chocolate, mix till the chocolate is melted, then fold in the hazelnut paste and allow it to cool
  • Heat the gelatin mixture, add it to the melted chocolate mixture and mix well
  • Fold in the whipped cream using a spatula

Application:

  • Cut the bar in V shape, pipe the mousse in the cut area and place the V shape upside down
  • Coat with the mousse and pour melted milk chocolate on the top and garnish with almond flakes
  • Cut the pastry bar in 3cm

Portion:

  • 3 mould
  • 1 mould makes 10pcs = 30 portions of Caracus Pastry