Praliné Black Sesame Seed

Snacking cakes, Tarts

Made with: Almond Paste 55%

Steps: 2

An original recipe by L'École Valrhona

Makes 6 logs for aounrd 30 pieces

Recipe steps

Black Sesame Seed Cake Batter

  • 250gWhole eggs
  • 325gSugar
  • 2gFine salt
  • 135gWhipping cream 35%
  • 150gAll-prupose flour
  • 3gBaking powder
  • 62gLiquid clarified butter
  • 65gSesame paste
  1. Mix the sugar with the whole eggs, salt and cream.
  2. Sift the flour and baking powder and add to the mixture.
  3. Add the sesame paste.
  4. Heat the liquid butter to 40/45°C (104/113°F) then add to the mixture.
  5. Set the cake batter aside in the refrigerator for several hours before baking.

Praliné Marzipan

  1. Mix the egg whites tempered with the Almond Hazelnut Praliné 50%.
  2. Using a mixer, loosen the ALMOND PASTE 55% with the praliné/egg white mixture.
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