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Intermediate Exam Dish > Gâteau Alhambra > Flashcards

Gâteau Alhambra Flashcards

1
Q

Gâteau Alhambra
Sacher sponge aux Noisettes

30g Unsalted butter

A

1st step - Melt butter and leave to cool

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2
Q

Gâteau Alhambra
Sacher sponge aux Noisettes

40g ground hazelnut +
25g plain flour + 25g cocoa powder

A

Sieve together

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3
Q

Gâteau Alhambra
Sacher sponge aux Noisettes

40g sugar + 80g egg yolks (4)

A

Blancher in mixer with drop whisk

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4
Q

Gâteau Alhambra
Sacher sponge aux Noisettes

120g egg whites + 60g caster sugar

A

Handwhisk french meringue

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5
Q

Gâteau Alhambra
Sacher sponge aux Noisettes

Blanched egg sugar + French meringue + sieved dry ingredients + melted butter

A

Alternately fold in sieved Dry ingredients & French meringue into Blanched egg sugar in 3 parts.

Fold in butter.

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6
Q

Gâteau Alhambra
Sacher sponge aux Noisettes

How to bake

A

Spread sponge 32cm long
Bake 180°C, 6 to 8 minutes

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7
Q

Gâteau Alhambra
Sacher sponge aux Noisettes

Preparations

A

Spray grease on baking tray just before use.

Fitted paper with line across at 32cm length

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8
Q

Gâteau Alhambra
Ganache

325ml whipping cream

A

Heat with 20g Trimoline till steamy

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9
Q

Gâteau Alhambra
Ganache

325g Dark chocolate

A

Mostly melted on Bain Marie.

Add heated cream + trimoline in 3 parts, to form smooth ganache

Fill bag with Size 8 plain nozzle

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10
Q

Gâteau Alhambra

Components sequence

A

Bake Sponge, Prep Ganache, Make Imbibage, Cook Compote, Make Glaçage

Glaçage make after maskings are done and ready to submit

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11
Q

Gâteau Alhambra
Apricot Vanilla Compote

105g Apricot puree + 2g Vanilla

A

Heat 105g Apricot puree + 2g Vanilla to steaming.

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12
Q

Gâteau Alhambra
Apricot Vanilla Compote

25g Caster Sugar + 2.5g Pectin NH

A

Mix well.

Add into steaming mix
105g Apricot puree + 2g Vanilla

Add 140g chopped frozen apricot and boil.

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13
Q

Gâteau Alhambra Glaçage

200g Dark Choc Couverture
200ml Whipping Cream
66g Butter

A

200g Dark Choc Couverture
Partially melted on Bain Marie.

200ml Whipping Cream
Heat till steaming.
Add into couverture to melt all

66g Butter
Lightly soften, add into couverture & cream.

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14
Q

Gâteau Alhambra Assembly

A

Cake card 30cm x 8cm
Sponge 32cm x 8cm x 3pcs

Base layer
Chablon underside, Syrup on top
Ganache (Size 8 nozzle) piped frame
Fill frame with Compote

2nd Layer
Syrup on both sides
Pipe Ganache across horizontally

Top Layer
Level evenly
Syrup on top
Smoothen sides (Blast chill if required)

Final Masking
Mask with Ganache 2x
Blast chill each masking

Prep Glaçage + Tray + Rack

Add ground pistachios along sides of cake

Cut ends to meet 30cm length
Pipe Alhambra & flower stem
Add 5 pistachio petals + 3 apricot leaves

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Intermediate Exam Dish (4 decks)

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