Ingredients

Group Base
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.270
100.00
Corn Oil
0.075
27.78
Eggs
0.037
13.70
Water
0.061
22.59
Total Weight: 0.443
Group Pate-A-Bombe
Ingredient
KG
Weight (%)
Water
0.030
-
Granulated Sugar
0.140
-
Egg Yolk
0.220
-
CREMESS SUPERIOR
0.250
-
Water (ice cold)
0.250
-
Gelatin Mass
0.015
-
Total Weight: 0.905
Group Insert
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% CRANBERRY
0.200
-
Total Weight: 0.200
Group Mirror Glaze
Ingredient
KG
Weight (%)
BAKELS SAPHIRE NEUTRAL
0.125
-
Water
0.125
-
BAKELS DIAMOND GLAZE RED
0.500
-
BAKELS DIAMOND GLAZE WHITE
0.080
-
Total Weight: 0.830

Method

How to do it:

Cake Base:
1. Combine Bakels Red Velvet Cake Mix, oil, eggs and water in the mixing bowl.
2. Using a paddle attachment, mix till smooth and even.
3. Transfer mixture into a sheet tray and bake at 170-180°C.
4. Cool down. Set aside.

Chocolate Mousse with Pate-A-Bombe:
1. In a pot with candy thermometer, slowly boil the sugar and water until you reach 120-122°C.
2. Whisk the egg yolk until light and fluffy. Slowly pour the sugar syrup while whisking at medium speed.
3. Continue whisking at high speed until you get a foldable consistency. Set aside.
4. In a bowl, combine the ice-cold water and Cremess Superior and whisk at high-speed for 3-4 minutes or until medium peak stage.
5. Melt the gelatin mass and set aside.
6. Melt the Pettina Non-temp Light Chocolate (42°C) and fold in the gelatin mass and whipped Cremess Cream.
7. Gently fold the pate-a-bombe into the chocolate-cream mixture. Set aside.

Fruit Insert:
1. Pipe the Les Fruits Cranberry into the small truffle mold and freeze for 24 hours. Set aside.

Glacage Miroir:
1. Combine the Saphire Neutral and water.
2. Pour in a pot and bring to a boil. (100°C)
3. Fold the hot glaze in Diamond Glaze Red.
4. Use at 40°C.

Assembly:
1. Fill half of the truffle mold with milk chocolate pate-a-bombe.
2. Put inside the frozen cranberry insert.
3. Fill again with milk chocolate pate-a-bombe.
4. Finally, finish by putting a portion of moist red velvet cake base.
5. Put in a blast freezer for 4 hours.
6. Glaze with Diamond Glaze Red swirl with Diamond Glaze White.

Yield

12pcs

Ingredients

Group Base
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.270
100.00
Corn Oil
0.075
27.78
Eggs
0.037
13.70
Water
0.061
22.59
Total Weight: 0.443
Group Pate-A-Bombe
Ingredient
KG
Weight (%)
Water
0.030
-
Granulated Sugar
0.140
-
Egg Yolk
0.220
-
CREMESS SUPERIOR
0.250
-
Water (ice cold)
0.250
-
Gelatin Mass
0.015
-
Total Weight: 0.905
Group Insert
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% CRANBERRY
0.200
-
Total Weight: 0.200
Group Mirror Glaze
Ingredient
KG
Weight (%)
BAKELS SAPHIRE NEUTRAL
0.125
-
Water
0.125
-
BAKELS DIAMOND GLAZE RED
0.500
-
BAKELS DIAMOND GLAZE WHITE
0.080
-
Total Weight: 0.830

Method

How to do it:

Cake Base:
1. Combine Bakels Red Velvet Cake Mix, oil, eggs and water in the mixing bowl.
2. Using a paddle attachment, mix till smooth and even.
3. Transfer mixture into a sheet tray and bake at 170-180°C.
4. Cool down. Set aside.

Chocolate Mousse with Pate-A-Bombe:
1. In a pot with candy thermometer, slowly boil the sugar and water until you reach 120-122°C.
2. Whisk the egg yolk until light and fluffy. Slowly pour the sugar syrup while whisking at medium speed.
3. Continue whisking at high speed until you get a foldable consistency. Set aside.
4. In a bowl, combine the ice-cold water and Cremess Superior and whisk at high-speed for 3-4 minutes or until medium peak stage.
5. Melt the gelatin mass and set aside.
6. Melt the Pettina Non-temp Light Chocolate (42°C) and fold in the gelatin mass and whipped Cremess Cream.
7. Gently fold the pate-a-bombe into the chocolate-cream mixture. Set aside.

Fruit Insert:
1. Pipe the Les Fruits Cranberry into the small truffle mold and freeze for 24 hours. Set aside.

Glacage Miroir:
1. Combine the Saphire Neutral and water.
2. Pour in a pot and bring to a boil. (100°C)
3. Fold the hot glaze in Diamond Glaze Red.
4. Use at 40°C.

Assembly:
1. Fill half of the truffle mold with milk chocolate pate-a-bombe.
2. Put inside the frozen cranberry insert.
3. Fill again with milk chocolate pate-a-bombe.
4. Finally, finish by putting a portion of moist red velvet cake base.
5. Put in a blast freezer for 4 hours.
6. Glaze with Diamond Glaze Red swirl with Diamond Glaze White.

Display Conditions

Display Conditions

Chilled

Category

Category

Desserts, Specialty

Finished Product

Finished Product

Dessert, Gateaux