Recipe from L'École Valrhona, makes 30 small cakes
For the lower part of the cake:
Pipe 18g of Financier batter into 5.5cm Flexipan half-sphere molds. Bake at 338°F (170°C) for 20 minutes. Chill rapidly in a blast freezer, then fill the molds with Berry Compote (15g per mold). Blast freeze. In a freestanding mixer, whip the Whipped TAÏNORI 64% Ganache and the Whipped OPALYS 33% Ganache until smooth. Pipe 25g of Ganache into 6cm Flexipan half-sphere molds and insert the half-spheres of cake into the Ganaches. Smooth over and blast freeze. For the upper part of the cake, pipe 14g of Berry Compote into 4cm Flexipan half-sphere molds and blast freeze. Pipe 25g of Ganache into 5.5cm Flexipan half-sphere molds and insert the half-spheres of Berry Compote into the Ganache.
Spray the upper part with red cocoa butter for one version and white for the other. Use a toothpick to pick up the lower half-sphere and dip it in the Crunchy Dark Chocolate Glaze melted to 113°F (45°C). Place on a card stock. Place the sprayed half-sphere (red or white) on the coated lower half.
Decoration: For the red version, brush a 6cm chocolate shell with COCOA POWDER to give it a matte appearance. Use a lightly heated heart-shaped cutter to cut out two hearts in the shell and place it on top of the red dome. On the white cake, use a lightly heated heart-shaped cutter to cut out two hearts, then place it on top of the red dome.
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