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  • Mogador: For 12 Individual Cakes

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    DairoMRivero
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    This document provides recipes and instructions for making 12 individual Mogador cakes. It includes recipes for a pate sable cookie base, passion fruit curd filling, jivara whipped ganache mousse, and a red mirror glaze. To assemble, the passion fruit curd is piped into molds lined with the pate sable, topped with the jivara mousse and glazed. The ganache is whipped and piped onto the cakes as a decoration along with passion fruit seeds and gold leaf.

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    dedo mogador

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    This document provides recipes and instructions for making 12 individual Mogador cakes. It includes recipes for a pate sable cookie base, passion fruit curd filling, jivara whipped ganache mousse, and a red mirror glaze. To assemble, the passion fruit curd is piped into molds lined with the pate sable, topped with the jivara mousse and glazed. The ganache is whipped and piped onto the cakes as a decoration along with passion fruit seeds and gold leaf.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    168 views2 pages

    Mogador: For 12 Individual Cakes

    Uploaded by

    DairoMRivero
    This document provides recipes and instructions for making 12 individual Mogador cakes. It includes recipes for a pate sable cookie base, passion fruit curd filling, jivara whipped ganache mousse, and a red mirror glaze. To assemble, the passion fruit curd is piped into molds lined with the pate sable, topped with the jivara mousse and glazed. The ganache is whipped and piped onto the cakes as a decoration along with passion fruit seeds and gold leaf.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 2

    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

    Passion fruit curd :


    61g
    122gpassion
    œufs fruit puree Boil the passion fruit puree.Add the mixed eggs and sugar.
    61g eggs
    88g sucre Pasteurise the curd.
    44g
    145gsugar
    beurre Cool down the curd, at 45°C, add the butter and the gelatin,
    72g butter poudre
    3g gélatine mix to emulsify.
    11g gelatin mass Pour into insert mold and freeze.
    Jivara whipped ganache :
    125g cream Boil the cream with sugars.
    12g glucose Pour on Jivara couverture. Mix with the hand blender.
    12g inverted sugat Add the second cream weighing and mix it. Let it cool one
    175g Jivara 40% couverture night.
    300g cream The next day, whipp the cream to the consistance you want.
    Use directly

    Red mirror glaze :


    125g water Cook the water, the sugar and the glucose to 110°C.
    300g sugar Add the hot cream mixed with the powdered milk.
    187g glucose syrup Add the gelatin mass, the neutral glaze and the olive oil,
    250g cream mix.
    93g powdered milk Add the red coloring.
    88g gelatin masse Let it fix during 24 hours in the fridge
    125g neutral glaze Melt the glaze, use it between 30 and 35°C.
    75g olive oil
    Qs. orange food coloring

    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.

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