Aura Cake

For 2 cakes KE104

Composition

• Chocolate sablé with fleur de sel

• Pecan praline for entremets

• Chocolate and pecan cookie

• Soft Pecan Cream

• 64% dark chocolate Chantilly

• Dark chocolate spray compound

Gelatin mass

In a bowl, pour the water (at room temperature) on the gelatin powder without mixing. Leave in the refrigerator for at least 2 hours, then dissolve the preparation between 55°C and 70°C. Pour into a container and store in the refrigerator for 12 hours before use. It can be kept for up to 6 days in the refrigerator.

Chocolate Sablé with fleur de sel

Chop the chocolate. Sift the flour, cocoa and bicarbonate. In a planetary mixer with a leaf, soften the butter, add the sugars, salt and vanilla, then the dry mix and finally the chocolate. Mix the minimum necessary, as for a shortcrust pastry. Roll out to 5 mm on a floured surface and cut out 2 discs of 18 cm Ø. Cool in the fridge on SPV64 Pavoni Italia. Cook the discs in rings of 18 cm Ø X1802 at 165 ° C fan-assisted for about 11 minutes.

Pecan praline

Toast the pecans at 150°C for 5 minutes. Caramelize the dry sugar with the vanilla until 175°C, pour in the nuts and mix well. Cool on a non-stick baking sheet. Chop coarsely, then blend into a paste. Use immediately or store in the refrigerator.

Pecan nut praline mass

Melt and temper the cocoa butter (29-31°C), add to the praline and walnuts. Allow to partially crystallize. Spread 140 g on each sablé disc. Freeze.

Chocolate Pecan Cookie

Toast the flours at 160°C for 15 min, the walnuts at 140°C for 20 min. Mix the toasted flours, sugar (1), egg white (1), egg yolk, icing sugar, salt and whisk. Melt the butter and add it to the melted chocolate, add to the mixture with the flour, yeast and walnuts. Whip the egg whites (2) with sugar (2) and incorporate them. Pour 100 g into each 18 cm Ø X1802 ring, bake at 165°C for 12 minutes. Cover with a sheet to maintain humidity. Cool and store in the fridge.

Soft Pecan Cream

Boil milk and sugar (1), pour over the egg yolk, sugar (2) and cornstarch mixture. Cook like a custard until 85°C. Add gelatin mass, praline, pecan paste. Cool to 45°C, then add butter at room temperature and mix. Pour 320 g on each biscuit. Refrigerate for 2 hours, then freeze.

Chocolate Chantilly

Melt the chocolate at 45°C. Whip the cream (1) and store in the fridge. Add the unwhipped cream (2) to the chocolate (at 48°C), then fold in the whipped cream in three times. Use immediately. NB: the temperature of 48°C is crucial for the consistency.

Assembly

Pour 280 g of chantilly into the mold, line the edges, place the biscuit disc with pecan cream, add 80 g of chantilly, finally the sablé disc with praline. Freeze for 4 hours, then unmold and store in the freezer.

Dark chocolate spray compound

Dissolve and mix the ingredients, then filter. Do not exceed 45°C. Store or pour into the spray compressor tank.

Finish

Heat the gelatine to 70°C. Place the entremets on a rack and spray a thin layer of gelatine. Refreeze. Spray with the chocolate mixture (at 45°C) straight from the freezer for a velvet effect. Place on 2 cm larger trays and leave to defrost in the fridge.