Light and fluffy cake, caramelized nuts, chocolate ganache and orange blossom crème anglaise (gluten and lactose free) - virtual workshop version

Preparation time: 20 min

Preheat your Oven at 375 °F

• To prepare before class

  Ingredients

  Make sure to have weighed all your ingredients before class.

  Anticipate an extra 50g of butter for the moulds, 100g of sugar also.

  Material

  1 Food processor

  3 mixing bowls

  1 electric mixer (ideally), if not, 1 mixing bowl, 1 whisk and some strong arms

  Muffin moulds or individual metal moulds.

  1 piping bag

  1 small cooking pot 

  1 whisk and 1 rubber spatula

  1 brush

  1 baking sheet and parchment paper

  1 knife

• Preparation

  Separate your egg yolks and whites, keep the yolks in the fridge and the whites at room temperature.

  Grease the cooking molds with soy butter and then sprinkle with white sugar.  Gently shake them to remove excess sugar.

• Cookie

  Combine the nuts, icing sugar and the peanuts. In a bowl, combine in this order:  the soft soy butter, the dried fruits and the icing sugar.  Add 2 egg whites and combine with a spatula.

  With your electric mixer, whip the egg whites (4) and the sugar until it is firm but does not form peaks.  Incorporate the egg whites to the dried fruit mixture.  Gently combine to reach a homogenous mixture.  Fill the cooking molds to 2/3 their height and then transfer to the oven for 9-10 minutes.  Wait at least 5 minutes after removing them from the oven before un-molding them.

• Ganache

  Bring to a boil the corn syrup with the cream and then, in a bowl, pour it all over the chocolate.

  With a whisk, slowly blend all the chocolate to make it melt, once this is done add the room tempered butter. Afterwise, you can continue with a handmixer for a homogeneous and smooth texture.

  Off in the fridge, a good 3 hours if possible.

• Creme Anglaise

  Bring to a boil the milk, the orange blossom and two spoonfuls of sugar. While the previous mixture is heating up, whisk the egg yolks with the rest of the sugar for a couple minutes, we need to have a whitened mixture.

  Once your milk is boiling, lower the heat, poor half the milk mixture on your egg yolks and sugar, whisk until homogenous and put back in to the pot to complete the cooking process.

  With a wooden spoon, mix withtout stopping so that the cream does not stick or overcook. Never bring it to a boil, it must come to 84C.

  To have a good idea of when it's ready, get your wooden spoon out, tilt it, and run a finger in the middle. If the trace of your finger remains, it is ready.

  Poor your cream in a bowl, idealy placed on a larger bowl with ice, the temperarture needs to come down as fast as possible to not overcook the egg yolks.