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Corman Artisan

Baker-Pastry chef

The cactus cake

10 servings /6 individual cakes

Muffin mixture (1 kg)

100 g Dairy Butter 82 % fat - Block
165 g icing sugar
95 g eggs
185 g whole milk
16 g baking powder
270 g flour
90 g egg whites
40 g sugar
40 g grapeseed oil

Chocolate sponge

1700 g muffin dough
100 g cacao powder

Cacao syrup

250 g sugar
250 g water
20 g cacao powder

Sichuan pepper, tonka bean and chocolate cream

225 g whole milk
225 g Sculpture 31 % fat
50 g sugar
71 g egg yolks
320 g Valrhona® Guanaja 70 %
 A bit of Tonka bean aroma
6 g sichuan pepper

Basic dark chocolate ganache (1 kg)

550 g extra bitter dark chocolate
375 g Sculpture 31 % fat
30 g invert sugar
75 g Dairy Butter 82 % fat - Block

Assembly

1000 g basic dark chocholate ganache
200 g Valrhona® dark chocolate crunchy pearls

Decoration

400 g Corman Sculpture with 5% sugar

Corman'products of the recipe