Chocolate and orange travel cake

A creation by Julien Perrinet

Chocolate and orange travel cake

Composition

Dark chocolate orange cake
Milk chocolate whipped ganache (to be prepared 24 hours in advance)
Manadarin orange jam

Dark chocolate orange cake

  • Almond powder - 600 g
  • Icing sugar - 1,200 g
  • Baking soda - 15 g
  • Cake flour - 400 g
  • Salt - 10 g
  • Egg whites - 1,080 g
  • Dark chocolate 58% - 650 g
  • Orange zest - 2 pcs
  • Hazelnut butter - 1,000 g
Mix the almond powder with the icing sugar, the baking soda and the cake flour.
Add the raw egg whites and then the dark chocolate.
Add the cold liquid hazelnut butter, then the orange zest.
Pour the cake mix in the moulds, add some semi-candied oranges in the middle of the moulds, add some mix until the 3/4 of the pound cake mould.
Bake at 170°C, for 23-25 minutes.

Milk chocolate whipped ganache (to be prepared 24 hours in advance)

  • Cream - 1,800 g
  • Milk chocolate 40% - 1,000 g
  • Mass gelatin - 21 g
Heat up the cream, and pour onto the chocolate in 3 goes. Mix until smooth.
Add gelatin and mix well.
Keep covered in a chiller. Whip slowly before use.

Mandarin orange jam

Warm up the purees with the zest.
Strain the mix, boil the purees and add the mix of sugar and pectin NH.
Boil again. Mix and keep chill.

Finishing

Once the cake is baked and cold, pipe some chocolate whipped ganache with a Saint-Honoré nozzle on top and add chocolate flowers and pipe the orange marmelade and hazelnuts for the decoration.
Creator
Julien Perrinet

Julien Perrinet

Born in 1982, Chef Julien Perrinet began his career in gastronomy at the age of 14 as a young apprentice, and graduated from the Pastry & Bakery High School St. Joseph in Concarneau, France in 2002.
His first position was as a pastry cook working under the renowned French baker – Chef Bernard Ganachaud (MOF 1979) during 3 years, to explore Parisian pastries as well as the world famous Traditional Baguette.
From there chef Julien continued to hone his expertise overseas in Montreal (Canada), after what he was transferred to Doha (Qatar) to support the opening of the ‘La Cigale Hotel’ where he was working under Chef A.Salguiero's commands with an 8 French chef’s team and 60 cooks.
Then, Chef Julien continued his world discovery working with several companies such as W hotel in the Maldives and Shangri-La Hotel in Beijing with Philippe Daue, before joining the opening team of the internationally renowned Michelin-starred restaurant Joel Robuchon in Singapore.
After 5 years in Singapore, and after working with Chef Kenny Kong, Janice Wong (2am:dessertbar) and TWG tea company, Chef Julien Perrinet followed his love and passion for Taiwan and settled in at Grand Hyatt Taipei in May 2015.
Chef Perrinet believes that the essence and spirit of a good dessert lies in maintaining tradition while also incorporating creative flavor associations and presentation.
“I look forward to fulfilling the needs and expectations of the guests by creating exciting desserts while at the same time keeping my traditional French techniques”, said Chef Perrinet.

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