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Professional
Pralina Black Sesame Seed Travel Cake
Made with Amande Noisette 50% Caramélisé - 2261
recipe from the Ecole Valrhona
2 stepsmakes 6 logs for around 30 pieces
Recipe Step by Step
01
Black Sesame Seed Cake Batter
250g whole eggs
325g caster sugar
2g fine salt
135g whipping cream 35 %
250g Soft flour / all-purpose flour
3g Baking powder
62g BEURRE LIQUIDE CLARIFIE
65g Sesame paste
Mix the sugar with the whole eggs, salt and cream. Sift the flour and baking powder and add to the mixture. Add the sesame paste. Heat the liquid butter to 40/45°C (104/113°F) then add to the mixture. Set the cake batter aside in the refrigerator for several hours before baking.
02
Praliné Marzipan
140g Egg whites
165g 10859 PRALINE A/N 50% CARAMELISE
600g PATE D'AMANDE 55% 3
5KG
Mix the egg whites tempered with the Almond Hazelnut Praliné 50%. Using a mixer, loosen the marzipan with the praliné/egg white mixture.
Assembly and finishing
Sprinkle with a few black sesame seeds Bake at 150°C (300°F) for 12 min. Then using a pastry bag without a nozzle or with a large piping nozzle, spread about 140 g (5 oz) of praliné marzipan along the cakes. Dust lightly with powdered sugar and bake in a 185°C (375°F) oven for 9 mins. When the cakes come out of the oven, place in the freezer.
Turn out and store in the refrigerator.