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Pralina Black Sesame Seed Travel Cake
Made with Amande Noisette 50% Caramélisé - 2261
recipe from the Ecole Valrhona2 steps
makes 6 logs for around 30 pieces
Recipe Step by Step
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
140g Egg whites
165g 10859 PRALINE A/N 50% CARAMELISE
600g PATE D'AMANDE 55% 3
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.