Cake rocher
By Laurent MORENO April 30, 2025
Ambassador Louis François since 2015
Step 1 Cake device
The ingredients
| 295g | Semolina sugar |
| 215g | Eggs |
| 20g | Egg yolks |
| 250g | Flour |
| 8g | Baking Powder ( ) |
| 1g | Salt |
| 130g | Double cream |
| 90g | Butter |
Process
Using a paddle mixer, beat the eggs with
granulated sugar.
Add the flour, salt and baking powder
sifted, mix gently. Incorporate
the cream with the melted butter, pour over the
first mix then mix well.
Bake at 165°C for 45 minutes.
Step 2 Strawberry and raspberry compote
The ingredients
| 75g | Sucre Inverti Gallia () |
| 250g | Strawberry puree |
| 250g | Raspberry puree |
| 25g | Semolina sugar |
| 10g | Pectin 325NH95 () |
| 80g | Gelatin mass* (Louis François) |
| 20g | Lemon purée |
Process
In a saucepan, boil the invert sugar,
the puree, and the sugar mixed with the
pectin NH.
Once boiling, add the lemon juice.
Let it boil for 3 minutes.
Off the heat, add the gelatin mass. Stir in.
Reserve for assembly.
* Gelatin Mass: 10 g of 200 bloom gelatin powder + 60 g of water
Step 3 Maple Soaking Syrup
The ingredients
| 200g | Maple sugar () |
| 1000g | Water |
Process
Combine sugar and water in a saucepan.
then bring to the boil.
Allow to cool before dipping the cake
syrup.
Step 4 Maple Chip Rock Topping
The ingredients
| 200g | Oil |
| 700g | Plant-based dark chocolate mousse |
| 180g | Maple nuggets () |
Process
Melt oil and chocolate couverture at 45°C.
Add maple chips.
Set aside and use at 35°C.
