Page 1 of 1
PEEK A BOO
CAKE
BY CHEF FRANCISCO MOREIRA
RECIPE MAKES 5 INDIVIDUAL CAKES
1. ROLL BISCUIT
Ingredients Preparation
• 250 g Milk
• 175 g Butter
• 80 g Sugar
Start heating the milk, butter
and sugar.
• 160 g Flour Bring to a boil and pour the flour
over the liquid and scald the
batter for a few minutes, as in a
choux pastry.
• 300 g Egg yolks
• 180 g Whole eggs
Pour the batter into a
stand mixer with the paddle
attachment and add the egg
yolks and whole eggs one
at a time.
• 440 g Egg whites
• 220 g Sugar
Separately, beat the egg whites
with the sugar.
Carefully fold the two batters together.
Once everything is mixed, spread onto sheet pans measuring
60x40 cm, with a height of 1 cm.
• 90 g Cocoa Powder
Bake at 165°C for 15 minutes and then set aside.
2. GANACHE MONTEE
Ingredients Preparation
• 175 g Cream
• 60 g Milk
• 40 g Glucose
Warm the first amount of
cream, the milk and glucose
syrup.
• 160 g Callebaut® Dark
Chocolate 70%
• 160 g Gelatin Mass
Pour the liquid over the
chocolate and the gelatin
mass and emulsify with the
handblender.
• 420 g Cream Add the second amount of
cream and blend again.
Cool quickly and refrigerate overnight
Whip when needed to obtain a smooth texture.
Spread on top of the biscuit and roll until obtaining a 6cm
diameter roll.
Freeze and cut slices with a thickness of 3cm.
3. FINISHING
Ingredients Preparation
• Chocolate Nest To make the chocolate nest, pipe
very thin lines of tempered white
chocolate on a frozen plate and
immediately roll it in order to
create a nest shape.
Let it fully crystallize.
• 500 g Callebaut® Dark
Chocolate 811
• Grapeseed Oil
To make the coating, mix the
tempered Callebaut® Dark
Chocolate 811 with 180g
Grapeseed oil and use immedialty.
• Callebaut® Hazelnut
Brésilienne
Take the coating and mix with the
hazelnut pieces.
Dip the slices of the rolled cake in this mixture.
• Chocolate eggs Place the chocolate nest in the
middle of the cake and 3 chocolate
eggs inside.
• Mona Lisa®
Chocolate Dome
Cover the nest with Mona Lisa®
Chocolate Dome.
Easter means fun, crack the
dome and delight your customers
with a little surprise on the inside!
Chef Francisco Moreira
RECIPE N° 70-30-38
Callebaut®® Recipe N° 70-30-38 dark
chocolate 70 % min cocoa is loved
by chefs and chocolatiers around the
globe. It has an intense, yet balanced
chocolate taste.
EXCLUSIVE EXPERIENCES