

Cocoa Sponge Cake & Salted Caramel Cremeux “Sandwich” with Davao Coconut Pudding
- 4 Portions
-
high
Ingredients
Ingredient | Unit | Quantity |
Salted Caramel |
|
|
Sugar | Grams | 100 |
Cream | Ml | 106 |
Salt | Grams | 3 |
|
|
|
Cremeux |
|
|
Cream | Ml | 125 |
Milk | Ml | 125 |
Eggs | Grams | 50 |
Sugar | Grams | 25 |
Gelatine sheet | Grams | 8 |
Vanilla essence | Ml | 3 |
|
|
|
Cocoa Sponge |
|
|
Eggs | Ea | 6 |
Sugar | Grams | 150 |
Cocoa powder | Grams | 30 |
|
|
|
Davao coconut pudding |
|
|
CARNATION Light & Creamy Evaporated Milk | Ml | 100 |
NESTLÉ Sweetened Condensed Milk | Ml | 94 |
Sugar | Grams | 38 |
Corn starch | Grams | 32 |
MAGGI Coconut Milk Powder | Grams | 120 |
|
|
|
Strawberry coulis |
|
|
Strawberries | Grams | 350 |
Caster sugar | Grams | 80 |
Lemon | Ea | 1 |
Vanilla paste | Ml | 3 |
Mint Leaves | Grams | 20 |
|
|
|
White chocolate Soil |
|
|
Sugar | Grams | 100 |
NESTLÉ ARCTIC BUTTONS | Grams | 40 |
|
|
|
Dark Chocolate Soil |
|
|
Sugar | Grams | 100 |
NESTLÉ Continental Bitter Kibble | Grams | 40 |
|
|
|
Macerated Strawberries |
|
|
Icing Sugar | Grams | 80 |
Strawberries | Grams | 100 |
|
|
|
Chocolate Moulds |
|
|
NESTLÉ DOCELLO Morsels Dark | Grams | 300 |
Method
Salted Caramel
- Cook the sugar and water for caramel, up to golden brown colour
- Then add cream and whisk until it is mixed
- Then add salt to taste
Cremeux
- Bloom the gelatine sheets into the iced cold water
- Whisk egg yolk and sugar until its pale
- Scald the milk and cream
- Add the milk mixture into the egg mixture slowly and mix it with rubber spatula or wooden spoon
- Pour the mixture back into a clean sauce pan
- Heat the mixture to 78°C and add the gelatine and mix
- Into a bowl or jug add the mixture and the 120g caramel and mix it with rubber spatula or wooden spoon until the caramel is dissolve.
- Let it set
Coco Sponge
- Into a bowl whisk the egg yolk, egg whites and sugar.
- Fold in the cocoa powder
- Into the flat trey with baking paper and bake it to the oven 180°C for 14 minutes
Davao Coconut Pudding
- Combined the coconut milk, condense milk and sugar into the sauce pan.
- Medium heat and bring the mix into boil, Stir it occasionally
- Gently add the corn starch and mix, until it is thicken to paste and let it set.
White Chocolate Soil
- Make sugar syrup by heating up the sugar and water to 135°C
- Then add the chocolate
Dark Chocolate Soil
- Make sugar syrup by heating up the sugar and water to 135°C
- Then add the chocolate
Strawberry Sauce
- Add everything into the sauce pan and cook up the strawberry until its soft or ready to blitz and passed it into the fine strainer.
Macerated Strawberries
- Dust cut strawberries with icing sugar
Tempered Chocolate
- Let the water heat up, then put the heat to medium
- Put a bowl over and add the chocolate
- Heat the chocolate to 50°C
- Then pour most of the chocolate into the clean sanitised bench, keep the chocolate moving until the temperature will go down to 28°C
- Bring the temperature up again to 31°C to 32°C and the chocolate will be ready to use.
Products used in the recipe


NESTLÉ Sweetened Condensed Milk Can 395g x 18

MAGGI Premium Coconut Milk Powder - Sri Lankan 1kg x 12
