- A recipe by Thibault MARCHAND
Recipe for 2 travel cakes using the SEVILLE 900 mold by Silikomart
Ingrédients
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.
Pipe the financier batter into the molds (about 250 g per mold).
Bake at 170 °C until lightly golden.
Let cool.
Using a brush, apply a neutral glaze around each cake so the matcha tea crumble powder will stick.
Smooth the raspberry & tea cremeux, then pipe it on top using a piping bag fitted with a tip, as desired.
Unmold the compote spheres and place a few on top of the cream.
Add a few rose petals for decoration.
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.
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