DAMMANN Bali Tea & Raspberry Lychee Travel Cake

Making the recipe

Recipe for 2 travel cakes using the SEVILLE 900 mold by Silikomart

Frozen puree without added sugar Les vergers Boiron Lychee

Frozen puree without added sugar Les vergers Boiron Raspberry

Ingredients

Egg whites – 125 g

Caster sugar – 45 g

Plain flour (T45) – 50 g

Almond powder – 50 g

Ground Bali Tea – 20 g

Melted butter – 100 g

Melt the butter with the tea powder and infuse for 15 minutes.
In the mixing bowl, using the whisk attachment, mix the egg whites with the sugar.
Replace the whisk with the paddle attachment, then add the sifted dry ingredients and mix.
Incorporate the warm melted butter and mix well.
Refrigerate for 24 hours.
Ingredients

Raspberry purée Les vergers Boiron – 150 g

Lychee purée Les vergers Boiron – 100 g

Caster sugar – 25 g

Pectin NH – 3 g

Mix the dry ingredients together.
Heat the purées.
Add the powders to the hot liquid and boil for 2 minutes.
Pour into Truffles 5 half-sphere molds and freeze.
Ingredients

Raspberry purée Les vergers Boiron – 250 g

Lemon purée Les vergers Boiron – 7.5 g

Water – 75 g

Caster sugar – 95 g

Pectin NH – 5.5 g

Cornflour – 16.5 g

Butter – 50 g

Ground Bali Tea – 25 g

Mix the dry ingredients together.
Heat the purées with the water.
Add the ground Bali tea.
Gradually add the dry mix and boil for 2 minutes.
Remove from heat, cool to 50 °C, and add the butter.
Blend using an immersion blender and cool rapidly.
Set aside for assembly.

Thibault MARCHAND

Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.