The Rock travel cake by Pascal de Deyne
The Belgian Pascal De Deyne is a pastry enthusiast, Executive Pastry Chef at Van Dender‘s. He is very aware that you can always learn things if you have the right mentality and attitude. The appearance of his creations is very effective, Pascal De Deyne takes into account the choice of flavors, which he prefers to be harmonious and simple, and to show an original work, in this case especially inspired by nature. A nature to taste.
At so good #21 he showcased ‘The Rock’ travel cake. This is a deconstructed cake full of flavors, textures, and slightly spiced, with an exotic crémeux and a soft hazelnut ganache.
Photos: Debic
For the decoration, I use a ‘chef cut’, water cutter, with which I get a meticulous and clean result. The deer represents the name of my family – ‘deer hunter’, and is also part of my logo.
Orange syrup
- 300 g orange juice
- 100 g glucose syrup
Boil both ingredients, use immediately.
Cake de voyage
- 520 g icing sugar
- 200 g flour
- 6 g baking powder
- 190 g almond powder
- 290 g noisette butter
- 50 g honey
- 430 g egg whites
- 3 oranges
Sieve the flour, icing sugar, almond powder and the baking powder. Zest the oranges and mix with the beurre noisette and honey. Combine. Pour in the liquid egg whites and mix carefully. Fill the molds, 300 each g. Bake at 165¡C for 40 minutes. Soak them immediately in the orange syrup.
Gianduja ganache
- 70 g dark chocolate Selection 70% Van Dender
- 160 g gianduja milk
- 20 g water
- 20 g sugar
- 160 g Stand & Overrun cream, 35% fat
- 30 g glucose syrup
- 20 g grapeseed oil
Put the gianduja and the dark chocolate in a measuring jar. Heat the water, the sugar, the glucose and the cream and pour over the chocolates. Mix well with the grapeseed oil. Cool down.
Kalamansi crémeux
- 100 g kalamansi purée
- 50 g orange juice
- 0,5 vanilla pod
- 1 clove
- 1 branch of mint
- 1 branch of coriander
- 3,5 g gelatin powder
- 17,5 g water
- 80 g eggs
- 90 g sugar
- 110 g butter 82%
Combine the first six ingredients and bring to a boil, cover with plastic wrap and reserve in the refrigerator overnight.
Hydrate the gelatin powder with the water. Sieve the infusion and bring it to a boil together with the sugar. Add the eggs and bring the solution to 83¡C. Add the gelatin and at 40¡C mix in the soft butter with a hand blender.
Montage
Cut the cakes into 4 or 5 large pieces and build them with the kalamansi crémeux and the ganache gianduja. Decorate the cakes with extra kalamansi crémeux and ganache. Finish with some cress and chocolate decoration.
You will find these other two creations at so good #21
