Gâteau Ardéchois

Ingredients

Almond Succès

Chestnut Buttercream        

Soft Caramel

Caramel Crème Chantilly​

Method

Almond Succès​

1. In a mixer with whisk attachment, mix eggs, icing sugar, ground almond and plain flour.​
2. In a separate mixer with whisk attachment, whip egg whites with sugar​.
3. Fold meringue into egg mixture​.
4. Temper melted Anchor Unsalted Butter with some batter, then fold into batter​.
5. Scale 230g batter for each tray with frame 38cm(L) x 26cm(W) x 0.5cm (H), spread evenly and sprinkle with almond flakes and icing sugar​.
6. Bake in deck oven at top 210°C, bottom 170°C for 8 – 10 minutes​.

Chestnut Buttercream

1. Prepare buttercream, mix eggs, egg yolks, sugar and water over bain-marie to 80°C and transfer to mixer with whisk attachment​
2. Then proceed to whip in mixer on medium speed until a fine foamy texture​
3. At around 50˚C, add Anchor Unsalted Butter cubes gradually while whipping until light and fluffy​
4. Add chestnut paste and cognac to buttercream, whip until smooth, ensure no lumps​ 

Soft Caramel

1. Make a dry caramel with sugar and vanilla pod, stop the cooking with warmed whipping cream
2. ​Continue to cook to 108˚C, then gently mix in Anchor Unsalted Butter​
3. Leave to cool

Caramel Crème Chantilly

1. Sprinkle gelatin in water​. 
2. Boil Anchor Chef’s Classic Whipping Cream with soft caramel, then add in bloomed gelatin. ​
3. Chill for 24 hours.​ 
4. In a mixer with whisk attachment, whip caramel chantilly cream to piping consistency.​

Assembly 

1. Assembling on a frame of 38cm(L) x 26cm(W) x 0.5cm (H), place a sheet of  almond succes, spread 220g of chestnut buttercream.​
2. Repeat the process to get 5 layers of almond success then freeze.​
3. Make a ‘chablon’ on the base of cake with dark chocolate and cut into rectangular 11.5cm(L) x 3cm(W) x 5cm(H)​.
4. Decorate sides of cake with blonde chocolate​.
5. Pipe caramel crème chantilly atop and finish decoration with candied almond flakes​.