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Recipe Step by Step
Step01
Tigré Cake Mix
380g Almond flour
380g Sugar
380g Eggs
200g European-style butter 50g All-purpose flour
15g Organic Madagascan vanilla bean paste
140g Ground Chocolate
Mix the almond flour and sugar.
Gradually add the eggs.
Add the warm melted butter, followed by the sifted flour. Finish off with the vanilla paste and Ground Chocolate.
Gradually add the eggs.
Add the warm melted butter, followed by the sifted flour. Finish off with the vanilla paste and Ground Chocolate.
Step02
INTENSE DARK CHOCOLATE GANACHE
300g Whole milk
200g Heavy cream 36%
90g Glucose syrup DE60
16g Sugar
4g Pectin X58
370g Guanaja 70%
Heat the milk, cream and glucose DE60 to 105/115°F (40/45°C).
Stir in the sugar and pectin mixture and bring it to a boil for a few seconds to activate the pectin.
When the pectin base is hot, emulsify it using a spatula by gradually combining it with the partially melted chocolate.
Mix straight away thoroughly using an immersion blender to make a perfect emulsion. Pour out at 105/115°F (40/45°C).
For tarts and desserts: leave to set for at least 2 hours in the refrigerator at 40°F (4°C). For macarons: leave to set for at least 12 hours in a chocolate chamber at 60°F (16°C).
Note: The small amount of sugar in the recipe is required to disperse the pectin.
Stir in the sugar and pectin mixture and bring it to a boil for a few seconds to activate the pectin.
When the pectin base is hot, emulsify it using a spatula by gradually combining it with the partially melted chocolate.
Mix straight away thoroughly using an immersion blender to make a perfect emulsion. Pour out at 105/115°F (40/45°C).
For tarts and desserts: leave to set for at least 2 hours in the refrigerator at 40°F (4°C). For macarons: leave to set for at least 12 hours in a chocolate chamber at 60°F (16°C).
Note: The small amount of sugar in the recipe is required to disperse the pectin.
Assembly and finishing
Make the tigré batter and pipe it into greased silicone molds.
Place a piece of parchment paper and a baking sheet on top of the molds before baking. Bake at 340°F (170°C) for approx. 20/25 minutes.
Take the cakes out of their molds and leave to cool for several hours.
Make the ganache and use it to fill the tigrés’ middles (but don't fill right to the top).