Biscuits

For this project, the cakes have been divided into two broad Chocolate products
categories. As in the various pastry recipes where we suggest uses for
the different chocolates in the range, in the cake recipes we
suggest using:
Whisked sponge cakes
These recipes involve some type of whipped mixture of whole Cocoa powder
eggs, egg whites or yolks, combined with other ingredients. Cocoa mass
This results in products with some degree of aeration in their Couvertures from the Pureté line
texture to a greater or lesser degree.
This family of products includes classics like sponge fingers, The cocoa powders are perfect for using in cakes. Easily
Dacquoise, Joconde, Pain de Gênes, Sacher Torte, etc. incorporated by sieving into the flour, they add the
characteristic taste and flavour of cocoa powder. In this case,
we used the Plein Arôme or Extra Brute cocoa powders.
Creamed sponge cakes
Also called butter or oil cakes, this is the family of cakes made Cocoa mass contains a large proportion of cocoa solids and
without whisking the eggs. cocoa butter. Its value lies in the fact that its flavour is closer
The presence of fat is important, and the airiness in texture is to that of chocolate with the advantage of not containing any
obtained through a chemical leavening agent. sugar. To use it with other ingredients, melt it and mix it with
Brownies, muffins, financiers, madeleines, etc., are some butter, egg yolks, etc. Carefully follow the recipe instructions.
examples that can be the basis for assembled cakes, or can be In this case, we used the Grand Caraque cocoa mass.
served on their own at room temperature.
In general, these types of products have more stability than To obtain a pronounced cocoa flavour and colour in sponge
other cakes. cakes, use couvertures with a high percentage of cocoa solids.
We recommend using the couvertures from the Pureté line,
and specifically Ocoa™ 70% or even Inaya™ 65%. In both
Tips cases, the couvertures have great character and are perfect
In all recipes, we used pasteurised eggs. For the whisked egg for these applications.
whites that are called for in various recipes, in general we If you like, you can try other couvertures with similar
recommend incorporating a minimum of 30-35% sugar while percentages of cocoa.
whisking (*if the recipe allows it) in order to stabilise the
whites.
Aside from this, we recommend using the following mixture to
stabilise whisked egg whites.

This stabilizer will give the whisked egg whites a greater

stability and a firmer and more stable bake.

*Egg white stabiliser:

4g Albumin powder
2g Cream of tartar
1g Xanthan gum

Mix all ingredients and keep in a sealed container.

Use 7g of this mixture for every litre of whites to be whisked, or
0,7g for every 100g of whites.
Mix the powder with the sugar and whisk.

*We used this mixture in all the cakes except the Dacquoise.
 Dacquoise Cake

dq
28

Whisked sponge cakes Creamed sponge cakes

Genoise Cake Sponge fingers Sheet cake Madeleine Cake Muffin

go bc bt mn ck mf
30 32 34 52 54 58

bw cn
Sponge roll cake Joconde Pain de Gênes Financier Brownie Cannelé

br bj pg fc
36 38 40 62 66 68

Sacher Torte Flourless cake Macaron

sh bs mc
44 46 48
 Cakes
Cacao Barry®
The Pastry Alphabet 29

Dacquoise Cake Uses Tips

Dacquoise cake is made by mixing whisked egg whites with sugar, and then The Dacquoise cake For this type of cake, it’s best to whip the egg

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adding ground almonds, sugar and flour or corn starch. It’s part of the family is perfect as a base whites until stiff peaks form. This will enable you
of fatless sponges. for tarts or small to shape the cake into the desired form. Crispy
It's an airy, light-coloured cake, because it is not made with egg yolks. It's desserts. Because of the absence of flour, if the whites are
rich in sugar and ground nuts, which give it a crunchy texture on the outside, only mixed or just until soft peaks form, once the
but a soft interior. nuts and sugar are added, the cake will be too
Spongy Airy
loose, and will not be able to be shaped correctly.

Dust the top with icing sugar before baking. You

can substitute the ground almonds for other nuts
or add flavour extracts for a personal touch.

Basic Dacquoise Cake Recipe Scientific Description

380 g Egg whites 1. Whisk the egg whites with the sugar. This basic cake is airy because of the
200 g Sugar 2. When whisked, add the mixture of ground almonds, icing sugar and flour, incorporation of whipped egg whites.
240 g Ground almonds which were previously sifted or ground in a food processor. The high proportion of sugar gives it a crunchy
170 g Icing sugar 3. Measure out the desired format and dust with icing sugar, if desired. texture on the outside, and keeps the sponge-like
50 g Plain flour Bake at 170-180°C. texture on the inside.
4. Set aside.

Dacquoise Cake with Cocoa Powder

380 g Egg whites 1. Whisk the egg whites with the sugar.
200 g Sugar 2. When whisked, add the mixture of ground almonds, powdered sugar, flour
240 g Ground almonds and cocoa, which were previously sifted or ground in a food processor.
170 g Icing sugar 3. Spread into the desired format and dust with icing sugar, if wished. Bake
12 g Plain flour at 170-180°C.
38 g Extra Brute or Plein 4. Set aside.
Storage Recommendations
Arôme cocoa powder
Room temperature: Possible
Refrigeration: 2 days
Freezing: Possible

Allergens

Egg products
Nuts
Gluten
 Cakes
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The Pastry Alphabet 31

Genoise Cake Uses Tips

A Genoise is a very light cake, made with a large quantity of eggs beaten This is a very versatile Heating the eggs and sugar together to 50°C will

go
with sugar. Flour and butter are then added to the batter, giving the cake a cake. It is easy to cut help dissolve the sugar.
soft texture. The result is an airy product with good texture, that is easy to and is recommended for A medium speed is recommended for beating, Unctuous
handle. It is a simple, nut-free cake with a neutral taste and a classic cake all types of assembled to obtain a more stable and uniform batter.
texture that can be used in any kind of creation. cakes, tarts, small
desserts, etc.
Spongy Airy

Basic Genoise Cake Recipe Scientific Description

850 g Eggs 1. Mix the sugar with the eggs and heat in a bain marie. Stir while heating In a Genoise, whipped egg whites give aeration.
500 g Sugar to 50°C to dissolve the sugar. The sugar stabilises the structure and traps
500 g All-purpose flour 2. Beat at medium speed until the batter reaches the ribbon stage. water, which makes it spongy. Its slightly soft
70 g Butter 3. Separate a small portion of the batter and mix with melted butter that texture is from the addition of fat.
was heated to 40°C.
4. Fold the flour into the batter, and then add the butter mixture, mixing
carefully.
5. Once everything is mixed, pour into the desired moulds and bake at 180°C.
6. Set aside.

Genoise cake with cocoa powder

850 g Eggs 1. Mix the sugar with the eggs and heat in a bain marie. Stir while heating
500 g Sugar to 50°C to dissolve the sugar.
Storage Recommendations
380 g All-purpose flour 2. Beat at medium speed until the batter reaches the ribbon stage.
120 g Extra Brute or Plein 3. Separate a small portion of the batter and mix with melted butter that Room temperature: Possible
Arôme cocoa powder was heated to 40°C. Refrigeration: 2 days
70 g Butter 4. Fold in the flour and powdered cocoa, that were previously sifted together Freezing: Possible
into the batter, and then add the butter mixture, folding carefully.
5. Once everything is mixed, pour into the desired moulds and bake at 180°C.
6. Set aside. Allergens

Lactose
Egg Products
Gluten
 Cakes
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The Pastry Alphabet 33

Sponge fingers Uses Tips

These are light, but substantial at the same time. Their viscosity, once Ideal for making It is important not to beat the egg yolks, just mix

bc
mixed, enables them to be shaped with the help of a piping bag, Charlotte cakes, the them enough to dissolve the sugar.
keeping their structure in order to be formed into their classic spoon shape. classic sponge fingers Once the egg whites are whisked, add the egg Crispy
They can also be formed into panels to support a Charlotte cake. or in different shapes, yolks and mix well to get a smooth texture. If the
Once baked, the crumb is fine and uniform because of the combination of and for any type of whipped egg whites are not used right away, in
flour and corn starch. This allows them to absorb syrups well without losing assembled cakes. just a few seconds you will get a granulated
Spongy Airy
their structure. texture that will be difficult to get rid of at a later
stage.

Basic sponge finger recipe Scientific Description

400 g Egg yolks 1. Mix, but do not beat, the egg yolks and sugar. The aeration is due to the whipped egg whites,
120 g Sugar 2. Separately, beat the egg whites with the sugar. and the sponginess to the egg yolks and sugar
600 g Egg whites 3. Mix the two batters; always adding the yolks to the whites first, and then mixture. Dusting with icing sugar prior to baking
400 g Sugar the dry ingredients, folding carefully. will give a crunchy texture.
250 g Plain flour 4. Once everything is mixed, form into the desired shape.
250 g Corn starch 5. Bake at 220-230°C and then set aside.

Sponge fingers with cocoa powder

400 g Egg yolks 1. Mix, but do not beat, the egg yolks and sugar.
120 g Sugar 2. Separately, beat the egg whites with the sugar.
600 g Egg whites 3. Mix the two batters, always adding the yolks to the whites first.
400 g Sugar 4. Finally, add the flour, corn starch and cocoa powder, which were previously
170 g Plain flour sifted together. Fold carefully.
170 g Corn starch 5. Once everything is mixed, form into the desired shape.
Storage Recommendations
140 g Extra Brute or Plein 6. Bake at 220-230°C and then set aside.
Arôme cocoa powder Room temperature: Possible
Refrigeration: 2 days
Freezing: Possible

Allergens

Egg Products
Gluten
 Cakes
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The Pastry Alphabet 35

Sheet cake Uses Tips

This cake is special because it can be made in flat sheets. It is both flexible This is a very For the egg yolk batter, it is important to begin

bt
and airy and remains moist. Its similar to sponge fingers, but lighter because versatile cake, and with the sugar and the egg yolks until the batter
it contains a batter of egg whites and a batter of yolks and whole eggs and is recommended for is well beaten and becomes pale in colour. Then
no fat. all types of assembled add the whole eggs one at a time until it forms
cakes, small desserts, ribbons. It’s dense, yet airy.
etc.
Spongy Airy

Basic Sheet Cake Recipe Scientific Description

220 g Egg yolks This cake is both airy and spongy due to the
1. Beat the egg yolks and sugar at medium speed. Add the whole eggs one
600 g Whole eggs beaten egg whites and the egg yolk and sugar
at a time until the batter becomes pale in colour.
240 g Sugar mixture, which provide fat and trap water.
2. Beat at medium speed until the batter reaches the ribbon stage.
370 g Egg whites
3. Separately, beat the egg whites with the sugar and invert sugar that has
240 g Sugar
been heated to 40°C.
120 g Invert sugar
4. Mix the two batters; always adding the eggs to the whites first, and then
500 g Plain flour
the dry ingredients, folding carefully.
5. Once everything is mixed, spread onto sheet pans measuring 60x40cm,
with a height of 0,8cm.
6. Bake at 220-230°C and then set aside.

Chocolate Sheet Cake

1. Beat the egg yolks and sugar at medium speed. Add the whole eggs one at
220 g Egg yolks
a time until the batter becomes pale in colour. Storage Recommendations
600 g Whole eggs
2. Beat until the batter reaches the ribbon stage.
240 g Sugar Room temperature: Possible
3. Separately, beat the egg whites with the sugar and invert sugar that has
370 g Egg whites Refrigeration: 2 days
been heated to 40°C.
240 g Sugar Freezing: Possible
4. Mix the two batters; always adding the egg yolk batter to the whites first,
120 g Invert sugar
and then the flour and cocoa powder which were sifted together previously,
280 g Plain flour
folding carefully.
180 g Extra Brute or Plein Allergens
5. Once everything is mixed, spread onto sheet pans measuring 60x40 cm,
Arôme cocoa powder
with a height of 0,8cm. Egg Products
6. Bake at 220-230°C and then set aside. Gluten
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The Pastry Alphabet 37

Sponge roll cake Uses

This cake is made much differently from the others. The base is a choux Because of its flexibility, this cake is ideal for desserts where it is rolled with

br
pastry with a light texture, to which an egg white batter is added later. fillings or other combinations. The best example is the Asian cake roll. And
The result is a very moist, extremely flexible cake. due to its moistness, it can be used in all kinds of tarts and mousse cakes. Soft

Tips Spongy Airy

We recommend spreading the batter on sheets and baking to a minimum

thickness of 8 mm or more to get a soft, thick cake with a good level of
moisture.
Wrap with cling film and store in the freezer before use.

Basic sponge roll cake recipe Scientific Description

248 g Milk 1. Begin by heating the milk, butter and sugar. The sponge roll cake contains a high proportion
176 g Butter 2. Bring to the boil and pour the flour over the liquid and scald the batter for of eggs and egg yolks, which give it sponginess.
80 g Sugar a few minutes, as in a choux pastry. Softness comes from the addition of fat in the
250 g Plain flour 3. Pour the batter into a stand mixer with the paddle attachment and add choux pastry base.
300 g Egg yolks the egg yolks and whole eggs one at a time.
180 g Eggs 4. Separately, beat the egg whites with the sugar.
440 g Egg whites 5. Carefully fold the two batters together.
220 g Sugar 6. Once everything is mixed, spread onto sheet pans measuring 60x40cm,
with a height of 1cm.
7. Bake at 165°C for 15 minutes and then set aside.

Chocolate Sponge Roll Cake

248 g Milk 1. Begin by heating the milk, butter and sugar.

176 g Butter 2. Bring to the boil and pour the flour over the liquid and scald the batter for
Storage Recommendations
80 g Sugar a few minutes, as in a choux pastry.
160 g Plain flour 3. Pour the batter into a stand mixer with the paddle attachment and add Room temperature: Possible
90 g Extra Brute or Plein the egg yolks and whole eggs one at a time. Refrigeration: 2 days
Arôme cocoa powder 4. Separately, beat the egg whites with the sugar. Freezing: Possible
300 g Egg yolks 5. Carefully fold the two batters together.
180 g Whole eggs 6. Once everything is mixed, spread onto sheet pans measuring 60x40cm,
440 g Egg whites with a height of 1cm. Allergens
220 g Sugar 7. Bake at 165°C for 15 minutes and then set aside.
Lactose
Egg Products
Gluten
 Cakes
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The Pastry Alphabet 39

Joconde Uses Tips

The Joconde is a moist, flexible and dense sponge cake with a pronounced This cake is ideal for Spread 450 g (for thin sheets) to 800 g (for layer

bj
nutty flavour. It was a very popular cake in the past, and although it is not cutting into strips and cakes) of batter on silicone sheets and bake on
used very much these days, it has some exceptional qualities. placing the on the 60x40cm trays. Soft
outside of desserts The suggested temperature is 240°C. The thinner
as decoration or when the cake, the higher the temperature should be to
making layer cakes, avoid drying out in the oven.
Airy
such as the Opera Once baked and cooled, wrap in cling film to
Spongy
cake, where we’re avoid drying out, and then store in the freezer
looking for a dense until needed.
slice of cake with a
pronounced almond
flavour.

Basic Joconde sponge recipe Scientific Description

560 g Eggs 1. Mix the eggs with the almonds and icing sugar. You can use a food The Joconde is less airy than other cakes
420 g Ground almonds processor if you like. because the batter is worked more, and therefore
160 g Icing sugar 2. Separately, beat the egg whites with the sugar. loses sponginess. Its richness is due to the
80 g Invert sugar 3. Melt the butter and add a little bit of the initial batter to it. Set aside to be incorporation of butter and ground almonds (or
400 g Egg whites incorporated later. other nuts).
170 g Sugar 4. Mix the two batters, always adding the egg mixture to the whipped egg
200 g All-purpose flour whites first. Add the dry ingredients, mixing carefully. Finally, add the melted
110 g Butter butter mixture.
5. Once everything is mixed, spread on trays and bake at 240°C.
6. Set aside.

Chocolate Joconde

560 g Eggs 1. Mix the eggs with the almonds and icing sugar. You can use a food
Storage Recommendations
420 g Ground almonds processor if you like.
160 g Icing sugar 2. Separately, beat the egg whites with the sugar. Room temperature: Possible
80 g Invert sugar 3. Melt the butter and add a little bit of the initial batter to it. Set aside to be Refrigeration: 2 days
400 g Egg whites incorporated later. Freezing: Possible
170 g Sugar 4. Mix the two batters, always adding the egg mixture to the whipped egg
70 g Plain flour whites first. Add the dry ingredients, mixing carefully. Finally, add the melted
130 g Extra Brute or Plein butter mixture. Allergens
Arôme cocoa powder 5. Once everything is mixed, spread on trays and bake at 240°C.
Lactose
110 g Butter 6. Set aside.
Egg products
Nuts
Gluten
 Cakes
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The Pastry Alphabet 41

Pain de Gênes Pain de Gênes with Cocoa Powder

Pain de Gênes, or French Almond Cake, is made with almond paste, which 400 g Almond paste 50% 1. Make sure the eggs and almond paste are at room temperature. If not,

pg
gives it its characteristic nutty flavour. 200 g Eggs heat the almond paste in the microwave for a few seconds.
Because of the high proportion of almond paste and butter, the batter is 100 g Egg yolks 2. Mix the eggs, one at a time, with the almond paste, incorporating well.
compact and heavy. Therefore we have added whipped egg whites and 100 g Butter 3. Beat at medium speed and add the egg yolks. Beat until the batter
baking powder to make it airier. 25 g *Anise extract (Optional) reaches the ribbon stage.
Once baked, the result is a tender and moist cake that will keep for several 4. Separate a small portion of the batter and mix it with butter that has been
days. Traditionally, it is infused with a little bit of anise extract. melted to 40°C. If using anise extract, add it at this point.
For convenience, we will propose different versions: plain, with cocoa 150 g Egg whites 5. Separately, whip the egg whites with the sugar and add a small amount of
powder, with chocolate couverture and with cocoa paste. 50 g Caster sugar the egg and almond batter. Add the flour and cocoa powder
90 g Plain flour that have been previously sifted together and then add the butter mixture,
75 g Cocoa powder Extra folding carefully.
Brute or Plein Arôme 6. Pour into the desired moulds and bake at 180°C. Halfway through baking,
5g Baking powder lower the temperature to 160°C if the moulds are tall and the cake is
browning quickly.
7. Set aside.
Basic Pain de Gênes Recipe

400 g Almond paste 50% 1. Make sure the eggs and almond paste are at room temperature. If not,
200 g Eggs heat the almond paste in the microwave for a few seconds.
100 g Egg yolks 2. Mix the eggs, one at a time, with the almond paste, incorporating well.
100 g Butter 3. Beat at medium speed and add the egg yolks. Beat until the batter
25 g *Anise extract (Optional) reaches the ribbon stage.
4. Separate a small portion of the batter and mix it with butter that has been
melted to 40°C. If using anise extract, add it at this point.
150 g Egg whites 5. Separately, whip the egg whites with the sugar and add a small amount of
50 g Caster sugar the egg and almond batter. Add the flour and then add the butter mixture,
170 g Flour folding carefully.
5 g Baking powder 6. Pour into the desired moulds and bake at 180°C. Halfway through baking,
lower the temperature to 160°C if the moulds are tall and the cake is
browning quickly.
7. Set aside.
 Cakes
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The Pastry Alphabet 43

Pain de Gênes with Chocolate Uses Tips

400 g Almond paste 50% 1. Make sure the eggs and almond paste are at room temperature. If not, This cake can be sold *If not using commercial almond paste, you can
200 g Eggs heat the almond paste in the microwave for a few seconds. in its original format in make your own “fresh” paste for Pain de Gênes
100 g Egg yolks 2. Mix the eggs, one at a time, with the almond paste, incorporating well. tall, round moulds. using these proportions: Unctuous
40 g Butter 3. Beat at medium speed and add the egg yolks. Beat until the batter If you would like to
150 g Inaya™ 65% or reaches the ribbon stage. bake it in trays to 500 g Ground almonds
Ocoa™ 70% 4. Separate a small portion of the batter and mix it with the dark couverture make assembled 500 g Icing sugar
Airy
25 g *Anise extract (Optional) and butter that has been melted to 40-45°C. If using anise extract, add it at cakes, we don’t 100 g Egg whites
Spongy
this point. recommend using very
5. Separately, whip the egg whites with the sugar and add a small amount of thin layers, as to 1. Mix all the ingredients together and weigh out
150 g Egg whites the egg and almond batter. Add the flour, cocoa powder and baking powder appreciate the texture the necessary amount for the recipe.
50 g Caster sugar and then add the butter mixture, folding carefully. of this cake. 2. Set aside.
85 g Plain flour 6. Pour into the desired moulds and bake at 180°C. Halfway through baking, It is a rich and tender
*If you want to use this as a sheet cake, lower the quantity of flour
40 g Extra Brute or Plein lower the temperature to 160°C if the moulds are tall and the cake is cake that cuts easily from 170g to 100-120g
Arôme cocoa powder browning quickly. and can be used in
5 g Baking powder 7. Set aside. infinite ways.
Scientific Description

Compared to the Joconde, the batter is worked

less and it contains a chemical leavening agent,
therefore the aeration in the Pain de Gênes is
Pain de Gênes with Cocoa Paste greater.

400 g Almond paste 50% 1. Make sure the eggs and almond paste are at room temperature. If not,
200 g Eggs heat the almond paste in the microwave for a few seconds.
100 g Egg yolks 2. Mix the eggs, one at a time, with the almond paste, incorporating well.
25 g Butter 3. Beat at medium speed and add the egg yolks. Beat until the batter
140 g Cocoa paste 100% reaches the ribbon stage.
25 g *Anise extract (Optional) 4. Separate a small portion of the batter and mix it with the cocoa paste and
butter that has been melted to 40-45°C. If using anise extract, add it here.
5. Separately, whip the egg whites with the sugar and add a small amount of
150 g Egg whites the egg and almond batter. Add the flour, cocoa powder and baking powder
50 g Caster sugar and then add the butter mixture, folding carefully.
84 g Plain flour 6. Pour into the desired moulds and bake at 180°C. Halfway through baking,
16 g Extra Brute or Plein lower the temperature to 160°C if the moulds are tall and the cake is
Arôme cocoa powder browning quickly.
Storage Recommendations
5 g Baking powder 7. Set aside.
Room temperature: Possible
Refrigeration: 2 days
Freezing: Possible

Allergens

Lactose
Egg products
Nuts
Gluten
 Cakes
Cacao Barry®
The Pastry Alphabet 45

Sacher Torte Uses Tips

Within the chocolate cake category, the Sacher Torte is the one with the Everyone knows that Because it contains chocolate couverture or

sh
most straightforward chocolate flavour. the Sacher Torte is cocoa mass, we must take the same precautions
It would appear that the original version contains couverture chocolate in made in fairly thick as in chocolate mousse when mixing this cake. Unctuous
the batter. circular layers If the final temperature is well below 27°C, the
Although versions do exist that use only cocoa powder in the batter, or even combined with layers cocoa butter in the chocolate or in the cocoa
ground nuts or almond paste. of jam and covered mass will begin to crystallise, raising the viscosity
Airy
In this case, we want to follow tradition and present a classic recipe with a with classic chocolate of the cake and destabilising the structure of the
Spongy
high concentration of chocolate couverture in the batter. ganache (see recipe in air bubbles in the batter.
the glazes section). Therefore, we recommend closely following the
However, it is a cake recipe instructions and mixing the cake with care.
that can be made in
different forms by
adapting baking times
and temperatures.

Basic Recipe Scientific Description

340 g Inaya™ 65% or 1. Separately, melt the couverture and butter to 45-50°C. The Sacher Torte is rich in chocolate. To maintain
Ocoa™ 70% 2. Pour over the egg and milk mixture, emulsifying it and making sure it stays the air bubbles in the batter while preparing
170 g Butter at 40-45°C. it, it is important that the cocoa butter doesn't
225 g Egg yolks 3. Separately, whip the egg whites with the sugar and mix it into the first crystallise. This changes the texture and the
40 g Milk batter. amount of air in the batter. Therefore, it is
340 g Egg whites 4. Add the previously sifted flour, cocoa powder and baking powder, folding recommended to work at a higher temperature
300 g Caster sugar carefully. than that of crystallisation.
170 g Plain flour 5. Pour into the desired moulds and bake at 180°C.
40 g Extra Brute or Plein 6. Set aside.
Arôme cocoa powder
5 g Baking powder

Sachertorte with Cocoa Paste

210 g Grand Caraque 100% 1. Separately, melt the cocoa paste and the butter to 45-50°C.
cocoa mass 2. Pour over the egg yolks, icing sugar and milk, emulsifying it and making
Storage Recommendations
170 g Butter sure it stays at 40-45°C.
225 g Egg yolks 3. Separately, whip the egg whites with the sugar and mix it into the first Room temperature: Possible
50 g Icing sugar batter. Refrigeration: 2 days
40 g Milk 4. Add the previously sifted flour, cocoa powder and baking powder, folding Freezing: Possible
340 g Egg whites carefully.
300 g Caster sugar 5. Pour into the desired moulds and bake at 180°C. Set aside.
170 g Plain flour Allergens
40 g Extra Brute or Plein
Lactose
Arôme cocoa powder
Egg Products
5 g Baking powder
Gluten
 Cakes
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The Pastry Alphabet 47

Flourless sponge cake Uses Tips

While the structure of this cake is very similar to that of other chocolate For the assembly of all As with a Sacher Torte, when the batter contains

bs
sponges, since the recipe is flourless, the texture feels lighter, somewhere kinds of tortes, small couverture chocolate, it is important to follow the
between a sponge cake and a chocolate ganache. cakes or desserts which temperature instructions for the chocolate base.
The absence of flour makes for a more delicate crumb; therefore, we need to be flourless We also recommend whipping the egg whites at Spongy
recommend letting the cake cool before use for easier handling. Hydration to cater for food room temperature to facilitate mixing with the
with syrups is not recommended, as this would affect the crumb structure. intolerances or simply rest of the ingredients.
Airy
because a lighter,
moister sponge base is
Unctuous
desired.

Basic recipe Scientific Description

350 g Inaya™ 65% or 1. Melt the couverture and the butter separately. The absence of flour and, therefore, of a gluten
Ocoa™ 70% 2. Combine and bring the temperature of the mixture to 40°C. network, reduces the aeration of the sponge
couverture 3. Whisk the egg whites with the sugar to soft peaks and then add the egg cake. Indeed, by creating a web, the gluten
120 g Butter yolks and the butter-couverture mixture. network keeps air bubbles trapped in the batter
360 g Egg whites 4. Finally, add the ground almonds. before the crumb sets during baking.
150 g Caster sugar 5. Pour into circular moulds or other desired shape and format, and bake in
140 g Egg yolks the oven at 180°C.
175 g Ground almonds 6. Set aside.

Sheet cake with cocoa mass

230 g Grand Caraque 100% 1. Melt the cocoa mass and the butter separately.
cocoa mass 2. Combine and bring the temperature of the mixture to 40-45°C.
120 g Butter 3. Whisk the egg whites with the sugar to soft peaks and then add the egg
360 g Egg whites yolks and the butter-cocoa mass mixture.
Storage Recommendations
250 g Caster sugar 4. Finally, add the ground almonds.
140 g Egg yolks 5. Pour into circular moulds or other desired shape and format, and bake in Room temperature: Possible
175 g Ground almonds the oven at 180°C. Refrigeration: 2 days
6. Set aside. Freezing: Possible

Allergens

Lactose
Egg Products
Nuts
 Cakes
Cacao Barry®
The Pastry Alphabet 49

Macaron

The macaron may be one of the most famous products of French patisserie.

mc
Although there are different macaron recipes and preparation methods, a
good macaron should have an exceptional flavour, a crispy shell and a soft,
creamy filling.
Here, we bring you a range of macaron recipes based on Italian meringue:
macaron "nature" (plain), macaron with cocoa powder and macaron with
cocoa mass.
The success of the macaron resides in equal measure between the right
recipe and the expertise of the chef, with seemingly minor details often
making the difference between a magical creation or a drab, dry and brittle
product.

The filling and the shell work in symbiosis, the former providing the
necessary moisture during maturation to create a marshmallowy core
without spoiling the crispy exterior.
The possibilities are as infinite as the fillings, and a well-made macaron is a
genuine treat for both the eyes and the palate.

Basic macaron recipe

500 g Ground almonds 1. Sift the ground almonds with the sugar or run through a food processor.
500 g Icing sugar 2. Add the egg whites (#1, unwhipped) and mix into a paste.
170 g Egg whites #1 3. Boil the sugar with the water, bring to a temperature of 117°C and pour
onto the whisked egg whites (#2) to create an Italian meringue.
500 g Sugar 4. Combine the two mixtures and pipe dots of the resulting batter onto a
180 g Water baking sheet.
170 g Egg whites #2 5. Let dry for 10 -15 minutes and bake in the oven at 160°C.

Cocoa powder macaron

420 g Ground almonds 1. Sift the ground almonds with the cocoa powder and the sugar, or run
80 g Extra Brute or Plein through a food processor.
Arôme cocoa powder 2. Add the egg whites (#1, unwhipped) and mix into a paste.
500 g Icing sugar 3. Boil the sugar with the water, bring to a temperature of 117°C and pour
170 g Egg whites #1 onto the whisked egg whites (#2) to create an Italian meringue.
4. Combine the two mixtures and pipe dots of the resulting batter onto a
500 g Caster sugar baking sheet.
180 g Water 5. Let dry for 10 -15 minutes and bake in the oven at 160°C.

170 g Egg whites #2

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The Pastry Alphabet 51

Macaron with cocoa mass Uses Tips

500 g Ground almonds 1. Sift the ground almonds with the sugar or run through a food processor. Use the macaron shells For best results, before baking, air-dry the
420 g Icing sugar 2. Add the egg whites (#1, unwhipped) and mix into a paste. as they are with your macaron shells until a skin forms; the time this
172 g Egg whites #1 3. Boil the sugar with the water, bring to a temperature of 117°C and pour choice of filling, or use takes depends on the recipe and the space Unctuous
onto the whisked egg whites (#2) to create an Italian meringue. the macaron to decorate where they shells are left to dry, usually 15 to 30
Airy
470 g Caster sugar 4. When the meringue reaches a temperature of 50°C, add the melted cocoa cakes or assemble minutes.
120 g Water mass. desserts. For a smoother texture and finish, run the ground Crispy
5. Combine the two mixtures and pipe dots of the resulting batter onto a almonds and sugar through a food processor
172 g Egg whites #2 baking sheet. until a fine and smooth powder is obtained.
100 g Grand Caraque 100% 6. Let dry for 30 minutes and then bake in the oven for 2 minutes at 160°C Spongy

cocoa mass and then 13 minutes at 140°C.

4 g Carmine red powder

Scientific description

The whisked egg whites lend airiness to the

texture, while the sugar (which traps water
and crystalizes on the surface) makes for a
marshmallowy core and crispy exterior, and the
ground almonds provide chewiness. The macaron
represents the pinnacle of patisserie.

Storage Recommendations

Room temperatur: Not recommended

Refrigeration: Possible
Freezing: Possible

Allergens

Egg Products
Nuts
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The Pastry Alphabet 53

Madeleines

The Madeleine, a classic French pastry immortalised by Marcel Proust,

mn
is a small shell shaped cake which remains very popular to this day.
This basic, neutral madeleine recipe can be scented with orange, lemon, Unctuous
vanilla or any other flavouring. It also welcomes the addition of cocoa
powder.

Airy
Spongy

Basic madeleine recipe Scientific description

300 g Eggs 1. Combine the eggs with the milk, sugar, brown sugar, honey, salt and The action of baking powder lightens the texture
120 g Milk orange zest. of the cake, which visibly rises in the oven.
160 g Sugar 2. Mix to dissolve the sugars, but do not beat.
100 g Brown sugar 3. Then add the flour, previously sifted with the baking powder.
60 g Honey 4. Once a smooth batter is obtained, add the butter melted to 50°C
8 g Salt 5. Divide between the desired moulds and bake in the oven at 210-220°C
12 g Orange zest 6. Set aside.
400 g Plain flour
14 g Baking powder
400 g Fresh butter

Madeleine with cocoa powder Uses Tips Storage Recommendations

300 g Eggs 1. Combine the eggs with the milk, sugar, brown sugar, honey and salt. Madeleines are If using metal shell baking moulds, a number of Room temperature: Possible
140 g Milk 2. Mix to dissolve the sugars, but do not beat. normally baked in factors will influence the development of the Refrigeration: 5-7 days
160 g Sugar 3. Then add the flour, previously sifted with the baking powder. traditional, metal signature bump in the middle. Here are a few Freezing: Possible
100 g Brown sugar 4. Once a smooth batter is obtained, add the butter melted to 50°C shell baking moulds, essential tricks:
60 g Honey 5. Divide between the desired moulds and bake in the oven at 210-220°C although the recipe
8 g Salt 6. Set aside. can be prepared in If possible, let the madeleine batter rest in the Allergens
12 g Orange zest other formats. refrigerator for a maximum of 2-5 days before
Lactose
300 g Plain flour The batter can also baking.
Egg Products
100 g Extra Brute or Plein be spread on baking Fill the greased moulds to 90% of their capacity.
Gluten
Arôme cocoa powder sheets. While this Once filled, place the moulds in the refrigerator
14 g Baking powder works well, if a lighter overnight, or for long enough to ensure that the
400 g Fresh butter texture is desired, batter cools to a temperature of 4-6°C. Transfer
the amount of flour directly to the preheated oven; that way, the
in the recipe should batter will start baking on the sides,
be reduced. but cooking in the middle of the madeleine will be
delayed. The bump will develop when the baking
powder eventually starts to react.
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The Pastry Alphabet 55

Cake batter

This is the perfect batter recipe for cakes which need to travel. The high

ck
content of fat, sugar and powdered nuts results in a product that will keep
well for some time.
Cakes can be prepared according to different methods. Here we bring you a
neutral, basic recipe which can be customised to taste.
The procedure was simplified to create a soft, moist crumb. We have
adapted the recipe to create different options using cocoa powder,
chocolate or cocoa mass.

Basic recipe

150 g Invert sugar 1. Gently warm the cream to dissolve the invert sugar.
300 g Liquid cream (35% fat) 2. Combine the eggs with the sugar and mix with the liquid cream base.
550 g Eggs 3. Add the ground almonds, sifted with the flour and baking powder.
300 g Sugar 4. Once a smooth batter is obtained, add the butter melted to 50°C
150 g Ground almonds 5. Divide between the desired moulds and bake in the oven at 160-170°C
350 g Plain flour 6. Set aside.
16 g Baking powder
206 g Fresh butter
*This recipe welcomes the addition of 5 g of grated orange or lemon zest.

Cake batter with cocoa powder

150 g Invert sugar 1. Gently warm the cream to dissolve the invert sugar.
300 g Liquid cream (35% fat) 2. Combine the eggs with the sugar and mix with the liquid cream base.
550 g Eggs 3. Add the ground almonds, sifted with the flour, cocoa powder and baking
300 g Sugar powder.
150 g Ground almonds 4. Once a smooth batter is obtained, add the butter melted to 50°C
225 g Plain flour 5. Divide between the desired moulds and bake in the oven at 160-170°C
100 g Extra Brute or Plein 6. Set aside.
Arôme cocoa powder
16 g Baking powder
206 g Fresh butter
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The Pastry Alphabet 57

Cake batter with dark chocolate couverture Uses Tips

150 g Invert sugar 1. Gently warm the cream to dissolve the invert sugar. This batter lends For a more intense chocolate flavour, add
300 g Liquid cream (35% fat) 2. Combine the eggs with the sugar and mix with the liquid cream base. itself perfectly to chocolate chips to the cake batter at the end of
550 g Eggs 3. Add the ground almonds, sifted with the flour, cocoa powder and baking baking in classic loaf the mixing process in order to ensure that they
250 g Sugar powder. tins or in moulds with are well distributed throughout. Add 300-400 g Airy

150 g Ground almonds 4. Once a smooth batter is obtained, add the couverture and the butter high edges to keep Inaya™ 64% or Ocoa™ 70% couverture chopped
240 g Plain flour melted to 50°C the cake nice and into 3-4 mm pieces. Unctuous

50 g Extra Brute or Plein 5. Divide between the desired moulds and bake in the oven at 160-170°C moist.
Arôme cocoa powder 6. Set aside. If desired, combine the chocolate chips with
16 g Baking powder diced candied orange peel, sultanas or whichever Spongy

135 g Fresh butter ingredient tickles your fancy, as long as the

200 g Inaya™ 65% or pieces are limited to a maximum of 3-4 mm in
Ocoa™ 70% size.
We recommend not adding more than 300-
400g of pieces in suspension for the amount of
ingredients used in these recipes.
Scientific description
Cake batter with cocoa mass
When the cakes come out of the oven, you can: The fats in this recipe make for a very dense and
150 g Invert sugar 1. Gently warm the cream to dissolve the invert sugar.
moist sponge cake.
300 g Liquid cream (35% fat) 2. Combine the eggs with the sugar and mix with the liquid cream base.
Soak them in your choice of liqueur or drizzle
550 g Eggs 3. Add the ground almonds, sifted with the flour, cocoa powder and baking
them with flavoured syrup while still hot.
300 g Sugar powder.
Alternatively, once cooled, the cakes can be
150 g Ground almonds 4. Once a smooth batter is obtained, add the cocoa mass and the butter
decorated with your choice of chocolate glaze
240 g Plain flour melted to 50°C
(see section on glazes).
50 g Extra Brute or Plein 5. Divide between the desired moulds and bake in the oven at 160-170°C
Arôme cocoa powder 6. Set aside.
16 g Baking powder
135 g Fresh butter
130 g Grand Caraque 100%
cocoa mass

Storage Recommendations

Room temperature Possible

Refrigeration: 5-7 days
Freezing: Possible

Allergens

Lactose
Egg Products
Nuts
Gluten
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The Pastry Alphabet 59

Muffins

The Muffin is the American version of the Madeleine, with a few differences.

mf
Unlike the classic Madeleine, which is baked in classical shell-shaped
moulds and has a typical buttery flavour, muffins are taller, with a rounded
dome.
Muffins generally have a moister consistency, due not only to their
formulation, but also to the fact that a neutral oil (sunflower, grape-seed,
canola) is normally used in place of the fresh butter used in madeleines.
Oil has a lower melting point, lending the cakes a softer texture. Finally, the
combination of baking powder and sodium bicarbonate makes for a more
homogenous and regular crumb, in addition to adding moisture.

Basic Muffin recipe

420 g Milk 1. Mix the milk with the eggs, sugar and salt.
150 g Eggs 2. Add the flour sifted with the baking powder and bicarbonate.
100 g Invert sugar 3. Once a smooth batter is obtained, add the sunflower oil and finish mixing.
345 g Demerara sugar 4. Divide between the desired moulds and bake in the oven at 170-180°C
7 g Salt 5. Set aside.
412 g Plain flour
7 g Baking powder
*This recipe welcomes the addition of about 15% (roughly 300 g) of small chunks and chips (chocolate
7 g Bicarbonate of soda chips, chopped candied orange peel, sultanas, etc.) which will remain suspended in the batter.
340 g Sunflower oil

Muffins with cocoa powder

420 g Milk 1. Mix the milk with the eggs, sugar and salt.
150 g Eggs 2. Add the flour sifted with the cocoa powder, baking powder and
105 g Invert sugar bicarbonate.
330 g Demerara sugar 3. Once a smooth batter is obtained, add the sunflower oil and fold in the
7 g Salt pieces of couverture.
300 g Plain flour 4. Divide between the desired moulds and bake in the oven at 170-180°C
100 g Plein Arôme or Extra 5. Set aside.
Brute cocoa powder
7 g Baking powder
7 g Bicarbonate of soda
340 g Sunflower oil
300 g Ocoa™ 70% broken
into pieces
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The Pastry Alphabet 61

Muffins with dark chocolate couverture Uses Tips

420 g Milk 1. Mix the milk with the eggs, sugar and salt. Classic muffin cups Muffins are infinitely versatile. This everyday
150 g Eggs 2. Add the flour sifted with the baking powder and bicarbonate. are ideal for baking recipe can be customised by adding chunks of
105 g Invert sugar 3. Once a smooth batter is obtained, add the sunflower oil and the Ocoa™ this batter. apple, sultanas, berries, nuts, etc. to the batter. Unctuous
230 g Demerara sugar dark chocolate couverture, previously melted to 45/50°C, mixing until You can also replace some of the flour with
7 g Salt homogeneous. ground almonds or grated coconut, or top with
345 g Plain flour 4. Add the chunks of couverture, divide between your chosen moulds and crumble, pearl sugar, etc. before baking.
Airy
7 g Baking powder bake at 170/180°C. Spongy

7 g Bicarbonate of soda 5. Set aside. For the chocolate or cocoa powder version, since
205 g Sunflower oil the batter contains bicarbonate of soda as an
330 g Melted Ocoa™ 70% ingredient, alkalinisation may occur during the
300 g Ocoa™ 70% broken cooking process, resulting in a darker, reddish
into pieces crumb and a peculiar flavour.
This does not happen with cocoa madeleines,
as they do not contain bicarbonate of soda, only
baking powder.
Scientific description
When dispensing the batter into the cups, fill
them only halfway up. Ideally, use paper muffin In this recipe, incorporating oil which is a liquid
cups. If using silicone cups, for the recipe where fat unlike the classic butter confers a sponginess
chocolate is added to the batter, wait until the and different greasiness, since the oil melting
muffins ae completely cooled before point is lower than the butter’s (solid fat). The
unmoulding. consistent aeration is due to the presence
of baking powder and sodium bicarbonate
combined.

Storage Recommendations

Room temperature: Possible

Refrigeration: 3 days
Freezing: Possible

Allergens

Lactose
Egg Products
Gluten
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The Pastry Alphabet 63

Financiers Uses Tips

Legend has it that in about 1890, a French pastry chef called Lasne, whose This batter is perfect The variations on this basic recipe are endless.

fc
shop was located near the Paris Stock Exchange, created this golden ingot- for baking in traditional You can substitute the ground almonds for other
shaped cake named in honour of the city's financiers. The concept was to ingot-shaped Financier ground nuts (pistachio, hazelnut, etc.), flavour the Airy
create a small cake which would be easy to eat and leave the customer’s moulds, but it can also batter with spices, or add other extras such as
hands clean. be baked into rings raisins, candied fruit or chocolate chips.
or spread on baking
Unctuous Spongy
Traditionally, the recipe consists of ground almonds, honey, sugar, egg sheets for subsequent Brown butter gives it the characteristic roasted
whites, flour and brown butter, which lends the cake its characteristic nutty assembly. taste, but we can replace it partly or wholly by
flavour. clarified butter to have a neutral taste or by
Financiers keep very well, they can therefore be packaged and sold as travel butter fractioned liquid if we want to have a even
cakes or impulse purchases. more tender texture.

Basic Financier recipe Scientific description

200 g Ground almonds 1. Combine the sugar and ground almonds, add the previously sifted flour The tight crumb of the cake is due to the whisked
436 g Icing sugar (all the ingredients can also be mixed in a food processor if desired). egg whites. It is less airy than other cakes, as no
160 g Plain flour 2. Add the honey and egg whites and mix together. raising agent is added to the mix.
44 g Honey 3. Finally add the brown butter heated to about 50°C.
430 g Egg whites 4. Divide into greased and floured ingot-shaped moulds.
232 g Brown butter 5. Bake at 180-190°C.
6. Set aside.

Financier with cocoa powder

200 g Ground almonds 1. Combine the sugar and ground almonds and add the previously sifted
420 g Icing sugar flour and cocoa powder (all the ingredients can also be mixed in a food
106 g Plain flour processor if desired).
64 g Plein Arôme o Extra 2. Add the honey and egg whites and mix together.
Brute cocoa powder 3. Finally add the brown butter heated to about 50°C.
Storage Recommendations
60 g Thousand flower 4. Divide into greased and floured ingot-shaped moulds.
honey 5. Bake at 180-190°C. Room temperature: Possible
430 g Egg whites 6. Set aside. Refrigeration: 5-7 days
232 g Brown butter Freezing: Possible

Allergens

Lactose
Egg Products
Nuts
Gluten
 Cakes
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The Pastry Alphabet 65

Financier with couverture

200 g Ground almonds 1. Combine the sugar and ground almonds, add the previously sifted flour
350 g Icing sugar (all the ingredients can also be mixed in a food processor if desired).
72 g Plain flour 2. Add the honey and egg whites and mix together.
60 g Thousand flower 3. Lastly, melt the brown butter and the dark chocolate couverture
honey separately; combine the two and check that the temperature is of about
420 g Egg whites 50°C.
140 g Brown butter 4. Mix with the rest and divide the batter into greased and floured ingot-
232 g Ocoa™ 70% shaped moulds.
5. Bake at 180-190°C.
6. Set aside.

*The chocolate financier recipe was adjusted to accommodate the addition of Ocoa ™ 70% dark chocolate
couverture. If using couverture with a higher cocoa content (Tanzanie, Equateur, etc), make the following
adjustments to the recipe:

Reduce the chocolate from 232 g in the basic recipe to 220 g, and the brown butter from 140 to 110 g.

When using couverture with a higher cocoa content (Excellence, etc), make the following adjustments to
the recipe:

Add 24 g of cocoa powder to the basic recipe, sifted together with the flour.

Financier with cocoa mass

200 g Ground almonds 1. Combine the sugar and ground almonds, add the previously sifted flour
420 g Icing sugar (all the ingredients can also be mixed in a food processor if desired).
60 g Plain flour 2. Add the honey and egg whites and mix together.
60 g Thousand flower 3. Finally, melt the brown butter and the cocoa mass separately, then
honey combine and check that the temperature of the mixture is of about 50°C.
420 g Egg whites 4. Mix with the rest and divide the batter into greased and floured ingot-
144 g Brown butter shaped moulds.
160 g Grand Caraque 100% 5. Bake at 180-190°C.
cocoa mass 6. Set aside.
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The Pastry Alphabet 67

Brownie Uses Tips

The brownie is definitely one of the quintessential chocolate cakes: rich and This batter is ideal Due to their high chocolate content, Brownies

bw
fudgy, with an intense chocolate flavour. for baking in any kind are intended to be enjoyed at room temperature,
Nuts such as walnuts, pecans, hazelnuts, macadamias, etc. are usually added of mould; it can also as cooling below 10/12°C causes excessive Airy
to brownie batter for added flavour and texture. spread on a baking hardening.
Although the basic recipe is the same, when it comes to the brownie, one sheet for any kind of If using this recipe to assemble a chocolate layer
could say that there are two different schools of thought. In the US, the cake assembly. cake, we recommend enjoying the final product
Unctuous Spongy
Brownie is usually left half-baked to suit local tastes. at 10-12°C, or replacing some or all the butter
The idea is to bake them for just long enough to cook the base and surface and with either "liquid butter" or a neutral oil (e.g.
for the eggs to set, which results in a thin, crispy top and a gooey core with a hazelnut, sunflower, grape seed, etc.) to achieve
Crispy
fudgy texture reminiscent of a ganache. a lighter texture.
In contrast, the European version of the brownie is baked until well done, like
a regular cake. This still produces a crispy top, but the core is more cakey; less
gooey, but still fudgy.
Brownies are normally baked and eaten on the same day, but given their good
storage stability, they can also be packaged and sold as a travel cake or an
Scientific description
impulse buy. In the latter case, it is important to ensure that the product is
cooked throughout. The fudgy texture of this cake is owed to the high
content of chocolate and butter.

Chocolate brownie

320 g Ocoa™ 70% 1. Melt the dark chocolate couverture. Cool to 30/35°C, mix with the
575 g Butter softened butter and add to the food processor with the paddle attachment.
460 g Eggs 2. Separately, mix the eggs with the salt and sugars until dissolved, but do
460 g Dark Muscovado sugar not beat.
230 g Sugar 3. Gradually add the liquid to the couverture and butter mix.
5 g Salt 4. Finally, add the flour sifted with the cocoa powder.
150 g Plain flour 5. Divide into moulds and bake in the oven at about 180°C.
50 g Extra Brute or 6. For the gooey version, let the oven-fresh brownies cool until set before
Plein Arôme cocoa cutting into squares.
powder 7. Set aside.

*This recipe welcomes the addition of 10-15% (250-400 g) whole or chopped nuts to the batter for extra
Storage Recommendations
flavour and texture.
Room temperature: Possible
Refrigeration: 5-7 days
Freezing: Possible
Brownie with pure cocoa mass
220 g Grand Caraque 100%
cocoa mass 1. Melt the cocoa mass. Once cooled to 30-35°C, mix with the softened
575 g Butter butter and add to the food processor with the paddle attachment. Allergens
460 g Eggs 2. Separately, mix the eggs with the salt and sugars until dissolved, but
Lactose
460 g Dark Muscovado sugar do not beat.
Egg Products
230 g Sugar 3. Gradually pour the liquid onto the couverture and butter mixture.
Gluten
5 g Salt 4. Finally, add the flour sifted with the cocoa powder.
150 g Plain flour 5. Divide into moulds and bake in the oven at about 180°C
50 g Extra Brute or 6. For the gooey version, let the oven-fresh brownies cool until set before
Plein Arôme cutting into squares.
cocoa powder 7. Set aside.

*This recipe welcomes the addition of 10-15% (250-400 g) whole or chopped nuts to the batter for extra
flavour and texture.
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The Pastry Alphabet 69

Cannelés Uses Tips

As the name suggests, the “Cannelés de Bordeaux”, or simply “Cannelés”, We recommend Cannelé moulds should be waxed with a mixture

cn
hail from the region of Bordeaux in France. cooking this batter in of 70% beeswax and 30% clarified butter.
Their shape is that of the moulds in which they are baked: small fluted the original cylindrical Both the moulds and the wax/butter mix should
Unctuous
cylinders up to five centimetres tall with a depression at the top. metal moulds. be hot during the greasing step. Crispy Airy
This is a very unusual cake with a dark, thick, crispy caramelised crust on While modern silicone
the outside and a soft and custardy, rum and vanilla-scented centre. moulds are also an
option, the result will
most definitely not be
the same due to the
Spongy
different heat transfer
properties of silicone
vs. metal.

Basic Cannelé recipe Scientific description

1000 g Milk 1. Heat the milk with the sugar, butter and salt to about 90°C. The crispy texture of the crust is owed to the
500 g Sugar 2. Add the vanilla and allow to infuse for a few minutes. cooking method, in individual moulds.
100 g Butter 3. Let the mixture cool to 70°C, strain and pour onto the whole eggs
2 g Salt and egg yolks, all the while mixing with an immersion blender.
3 un. Vanilla pods 4. Add the sifted flour and finally the aged rum.
200 g Eggs 5. Mix with an immersion blender once again if necessary and let stand
120 g Egg yolks in the fridge for 24-48 hours.
200 g Plain flour 6. Wax the inside of the cannelé moulds and add about 70 g of batter
90 g Aged rum (40%) to each one.
7. Bake for 30 minutes at 190°C and for another 40 minutes at 170°C.
8. Carefully unmould while hot and set aside.

Chocolate cannelés

1000 g Milk 1. Heat the milk with the sugar, butter and salt to about 90°C.
425 g Sugar 2. Add the vanilla and allow to infuse for a few minutes.
Storage Recommendations
70 g Butter 3. Strain and gradually drizzle 250g of the liquid onto the couverture.
2 g Salt Emulsify well and then pour in the rest of the liquid. Room temperature: 1 day
3 un. Vanilla pods 4. Add to the egg/egg yolk mix, all the while mixing with an immersion Refrigeration: Possible
250 g Ocoa™ 70% blender. Freezing: Possible
200 g Eggs 5. Finally, add the sifted flour and finally the aged rum.
120 g Egg yolks 6. Mix with an immersion blender once again if necessary and let stand
120 g Plain flour in the fridge for 24-48 hours. Allergens
100 g Aged rum (40%) 7. Wax the inside of the cannelé moulds and add about 70 g of batter
Lactose
to each one.
Egg Products
8. Bake for 30 minutes at 190°C and then another 40 minutes at 170°C.
Gluten
9. Carefully unmould while hot and set aside.