Travel cakes «Bon Voyage»
Going to a family or a group of friends on a little trip
take Travel cakes "Bon Voyage" with you.
Which will be stored up to 5 days, but at the same time keeping its amazing taste. Save your time, don't waste it on cooking. Spend your time communicating with your loved ones on vacation and the pleasure of traveling or weekends. Travel cakes "Bon Voyage" will help you with this.
It contains only the best ingredients to enjoy the excellent, bright and fresh taste of Travel cakes "Bon Voyage"!
The full composition of the product you can always view by scanning the QR-code on the Travel cakes "Bon Voyage"!
Be in the trend of 2025 and keep up with the times!
Travel cakes «Bon Voyage»
Собираясь семьей или компанией друзей в небольшое путешествие возьмите с собой Travel cakes «Bon Voyage». Который будет храниться до 5 дней, но в то же время сохраняя свой потрясающий вкус. Экономьте свое время, не тратьте его на приготовление. Тратьте свое время на общение со своими близкими на отдых и удовольствие от путешествия или выходных. Travel cakes «Bon Voyage» Вам поможет в этом.
В составе только лучшие ингредиенты для того, чтобы насладиться отличным, ярким и свежим вкусом Travel cakes «Bon Voyage»!
Полный состав изделия вы всегда сможете просмотреть, отсканировав QR-code на самом Travel cakes «Bon Voyage»!
Будьте в тренде 2025 года и идите в ногу со временем.
Bon Voyage
Recipe for 4 travel cakes
Chocolate bisquite Or Noir
Whip the cubes of marzipan gradually adding eggs. Whip until the mixture becomes smooth and fluffy.
Keep on whip and add flour with baking powder, melted chocolate and soft butter.
Bake at 170°C 15-20 minutes.
360g almond marzipan
444g whole eggs
42g flour
12g baking powder
228g Or Noir, melted
120g butter 82%, unsalted, room temperature
Orange ganache
Combine all ingredients together in food processor and make ganache at 50°C.
Put ganache in a form and leave cool.
265g Or Noir
390g fresh orange juice
53g grapeseed oil
Orange compote
Heat together orange juice, glucose and invert sugar. Slowly add sugar and pectin, and heat up to 102°C. Add orange cubes and zest. Put compote in a form and leave to cool.
390g fresh orange juice
orange cubes from 4 oranges
orange zest
28g glucose syrup
67g invert sugar
84g sugar
11g pectin NH
Almond praliné
Make dry caramel. Put caramel on silicone mat and leave to cool. Crush slightly.
200g sugar
Grind together almonds and caramel in a paste with food processor.
Mix well melted cocoa butter with almond praline.
200g almonds, peeled, roasted
100g dry caramel
40g Cocoa Butter
254g almond praline
Almond crumble
Mix together in crumble and bake at 170 °C 15 minutes.
40 g brown sugar
40 g butter 82%, unsalted
40 g flour
53 g almond powder
1 g salt
Almond crunch with crumble
Make dry caramel. Put caramel on silpate and leave to cool. Crush slightly.
Grind together almonds and caramel into paste with food processor.
Make almond paste in food processor
Mixed all ingredients together and put in the form.
200 g almonds, peeled, roasted
100 d dry caramel
100 g almonds, peeled, roasted
63 g almond praliné
96 g almond crumble
58 g almond paste
48 g cocoa butter, melted
38 g Madirofolo 65%, melted
48 g Pailleté Feuilletine
Glaze
Mix sugar and corn starch and add in cream.
Boil for 2 minutes. Add gelatin and boil for 1 minute. Remove from stove and add cold gel and colouring.
500g cream 35%
270g sugar
30g corn starch
200g cold gel
20g gelatin 180 bloom