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Mogador: For 12 Individual Cakes
Mogador: For 12 Individual Cakes
Pate sable :
150g butter Cut butter into little cubes.
1g sea salt Mix all the ingredients execpt the eggs into a powder.
100g icing sugar When the powder is really homogeneous, add the eggs.
25g almond powder Mix gently to obtain a homogeneous dough.
50g eggs Film the dough and let cool in the fridge.
250g flour
Montage :
Roll the dough to 2mm, use the big part of the provided cutter to cut the dough to support
the cakes. Pour on a silpain (micro perfored silicon baking sheet) and cook at 165°C about 10
minutes.
Whip the ganache, keep around 15% of unwhipped ganache for the decoration.
For the cakes, realise a reverse mounting, pipe the mousse into silikomart « finger» mold,
line the mousse on every sides, deposit the insert.
Smooth the cakes with the mousse. Freeze it.
Unmold the cakes, glaze them with the 30 to 35°C orange glaze.
Whip the 15% left ganache, and pipe it with the mini « St honoré » nozzle, pipe small points
with orange colored neutral glaze deposit some passion fruit dried seeds and gold leafs.