"Palet Or" by Alexandre Bourdeaux
The moulds revolution with One Strip, the cake and single portion moulds that allow to work easily in your lab. Fast to cooling, ideal to be stocked in the refrigerator, we present you "Palet Or", the recipe signed by the Pastry Chef & Maître Chocolatier Alexandre Bourdeaux.
The disposable moulds for cakes One Strip allow the reduction of production time, the cost of materials and labor and the reduction of 25% of consumption. Thanks to these revolutionary disposable moulds you can save up to 30% of production costs!
Watch the video
"PALET OR" - Recipe by Alexandre Bourdeaux
FLOURLESS CHOCOLATE SPONGE CAKE
Ingredients:
Dark chocolate 195 g
Butter 82% fat 75 g
Egg yolk 140 g
Regular sugar 83 g
Egg white 165 g
Regular sugar 83 g
Almond powder 45 g
Cocoa powder 22-24 15 g
Procedure:
Melt the chocolate couverture and butter at 45°c. Whip the tempered egg yolk and sugar together. In another bowl, whip egg white, and sugar. Combine almond powder and cocoa powder together. Add the yolk mixture to the chocolate. Add the almond, cocoa mixture and finish with the whipped egg white. Lay down on a tray and bake 12 minutes at 170°c.
Note: This sponge is used for entremets, tarts,...
PINE NUTS CRUNCH
Ingredients:
almond pure paste 140 g
almond praliné Valencia 50% 140 g
Cocoa butter in drops 50 g
Sea salt 2 g
Pailleté feuilletine 100 g
Pine nuts
Procedure:
Melt the cocoa butter, add the paste and the praline. Add the rest of the ingredients and mix it homogeneously. Fill up a ring/mold and freeze it.
Note: This is used inside an entremets
ALTO EL SOL AND TONKA GANACHE
Ingredients:
35% fat cream 650 g
Tonka bean 4 g
Inverted sugar paste 86 g
Single plantation 65% 690 g
Butter 82% fat 159 g
Procedure:
Infuse the grated tonka bean in the hot cream. Add the inverted sugar and bring at 80°c. Pour over the chocolate and give an emulsion. Add the soft butter with a hand mixer.
Note: This ganache is used in pastry preparation, it has a short shelf life (7 days)
CHOCOLATE GLAZE
Ingredients:
35% fat cream 502 g
Inverted sugar paste 123 g
Dark chocolate 65% 400 g
Procedure:
Bring the cream and inverted sugar at 80°c. Pour over the chocolate and give a stable emulsion. Leave it to cool down, glaze the product at 35°c.
A S S E M B LY
Pour 100 g of pine nut praline in the 12 cm metal ring and place in the fridge for good crystallization.
Remove and stick directly on the flourless chocolate sponge with a bit of ganache, return to the fridge.
In a plastic mold, pour 250 g of chocolate ganache and ensure the sides are also covered.
Close the mold with the sponge/praline and push to level to the side. Place in the fridge for complete crystallisation. Remove the plastic and glaze at room temperature.
A MORE GREEN SOLUTION
One Strip is 100% recyclable. This will result in less water usage and the elimination of detergents that are harmful to the environment.
Find out more about One Strip and its advantages on the Dedicated Page.
Would you like to know more about One Strip moulds? Click the bottom to discover all models.
ABOUT Alexandre Bourdeaux:
Following my inspiring passion, I started my training as a pastry chef at an early age. After graduating from the pastry and chocolate school in Brussels, I started to gain experience, which gave me a broader vision of the pastry world.
When I was 20, I moved to Italy and, after a few years, I had the opportunity to join Sergio Mei's team at the Four Seasons Hotel in Milan. I then started travelling around the world and continued to gain new experience, working as a pastry chef in luxury hotels in Cairo, Japan, the United States and the United Kingdom. Over the years, thanks to my collaboration with Barry Callebaut, I studied and deepened the technology and chemistry of chocolate.
I started teaching all over the world and realised that this would be my future. In 2016 my company ‘Pastry & chocadvice’ was born. As the name suggests, my mission is to offer advice and solutions in the world of pastry and chocolate, sharing my knowledge and techniques. In a nutshell: I do what I love.
Kommentit