Petit Gateau Lychee
Embark on a culinary journey of exquisite flavours with our Petits Gateaux. Indulge in the rich decadence of chocolate.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| butter | 140g |
| sugar | 130g |
| whole egg | 140g |
| flour | 80g |
| cocoa powder | 20g |
| lychee puree | 100g |
| egg yolk | 30g |
| gelatine mass | 9g |
| raspberry puree | 100g |
| ovablanca (meringue powder) | 200g |
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Chocolate cake
100g butter - 100g sugar - 100g whole egg - 80g flour - 20g cocoa powder
Soften the butter. Add the sugar. Whisk in the eggs. Finally, fold in the dry ingredients. Bake for 20min at 180°C.
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Lychee crémeux
100g lychee puree - 40g whole egg - 30g egg yolk - 30g sugar - 9g gelatine mass - 40g butter
Heat the lychee puree, whole egg, egg yolk and sugar until 83°C. Add the gelatine mass and cool down until 38°C. Add the butter (at room temperature) and mix.
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Raspberry meringue
100g raspberry puree - 200g ovablanca (meringue powder)
Whip all ingredients for 5min in a kitchen machine.
