Pastry
Bounty Gâteau

Minuta Choco - Bounty Gâteau, get a taste of a tropical chocolate and coconut bliss.

Recipe

Group Weight / Volume Product
Roi Chocolat 2.000 gr Sponge cake ingredients
Eggs 1.280 gr Sponge cake ingredients
Water 220 gr Sponge cake ingredients
Minuta Ivoire 500 gr Cream ingredients
Water 800 gr Cream ingredients
Milk 400 gr Cream ingredients
Roma Top (Vegetable cream) 300 gr Whipped chocolate cream ingredients
Casa Cream UHT (Fresh cream) 300 gr Whipped chocolate cream ingredients
Cocco (paste) 160 gr Whipped chocolate cream ingredients
Minuta Choco 400 gr Chocolate cream ingredients
Water 500 gr Chocolate cream ingredients
Milk 500 gr Chocolate cream ingredients
Sugar 140 gr Chocolate cream ingredients
Roma Top (Vegetable cream) 200 gr Whipped cream ingredients
Casa Cream UHT 200 gr Whipped cream ingredients
Scaldis White (compound) Decoration ingredients
Paletta Cold Gel Neutral Decoration ingredients
Cocoa butter Extra ingredients
Chocolatier White Waffle Extra ingredients
Scaldis White (compound chocolate) Extra ingredients

Preparation

    Use the wire whip to mix all the sponge cake ingredients together, at high speed for 6-8 minutes. Fill up preferred molds slightly over the middle with the mixture and bake at 175-180°C for 35-45 minutes.

    Whip the 1st set of cream ingredients.

    In order to create a base, melt the Scaldis White, add the Chocolatier White Waffle and mix. Spread onto a parchment paper lined tray and allow it to cool down and set.

    Pour the cream into a silicone mold up to ½ and top with a layer of sponge cake. Fill the rest of the mold with chocolate cream and place a layer of sponge cake on top. Allow it to freeze.

    Remove from the silicone mold and spray with cocoa butter. Place the gâteau neatly onto the base you have already prepared.

Bounty Gâteau