RECIPE 1.COOKING DURING CONFINEMENT… A RECIPE FROM CHEF JEREMY DEL VAL FOR DALLOYAU

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  • Friday, 10 April 2020

When it's lockdown time, no more excuses for not taking time to cook. Alone or with your family, all to the stove! Besides, eating well is the best remedy against gloom! With moderation... I found a fantastic fFench book to cook during this period:  "Recipes of Great Chefs for Simmering in Confinement". Simple or starred recipes, based on basic necessities to make small homemade dishes. I thought it might be hard to get the book where you are, so here is a recipe that I have tried and enjoyed once a week. Today, I offer you the recipe of the "marbled" cake from Chef Patisiser Jeremy Del Val for Maison Dalloyau.

Ingredients for the vanilla cake:

matfer-bourgeat-jeremy-del-val-4-1Butter 65 gr

Sugar 75 gr

Fine salt 2 gr

Vanilla ½ bean

Eggs 50 gr (1 egg)

Flour T55 105 gr

Baking Yeast 2.5 gr

Liquid cream 100 gr

Mix the ointment butter with the sugar, salt and scraped vanilla. Add the tempered eggs, then the sifted flour and baking powder, finish with the tempered single cream.

Ingredients for cocoa cake:

Butter 65 gr111

Sugar 75 gr

Fine salt 2 gr

Eggs 50 gr (1 egg)

Flour T55 100 gr

Baking Yeast 2.5 gr

Cocoa powder 20 gr

Liquid cream 115 gr

Mix the ointment butter with the sugar and salt. Add the tempered eggs, then the sifted flour, baking powder and cocoa, finish with the tempered liquid cream.

Ingredients for the Light Syrup:

Water 100 gr

Sugar 25 gr

Ingredients for Rock Glaze:

Milk chocolate 230 gr

Grape seed oil 35 gr

Chopped almonds 40 gr

Jeremy-Del-ValHOW TO DO IT?

Vanilla cake:

Mix the butter ointment with the sugar, salt and scraped vanilla. Add the tempered eggs, then the sifted flour and baking powder, finish with the tempered liquid cream.

Cocoa cake:

Mix the butter ointment with the sugar and salt. Add the tempered eggs, then the sifted flour, baking powder and cocoa, finish with the tempered liquid cream.

The Light Syrup:

Bring the water and sugar to the boil and stop the heat.

The Icing Rock:

Roast the chopped almonds in the oven at 150°c for 15/20 minutes.

Melt the chocolate, then add the grapeseed oil and finally add the roasted chopped almonds.

The Marbled Cake:cake marbre by DALLOYAU - Gali Eytan Photography

In a buttered and floured cake tin, poach the vanilla cake machine then the cocoa cake machine and finish with the vanilla cake machine until you reach the 3⁄4 of the tin. Marble the cake with the tip of a knife by plunging it into the mould and forming a zig zag along its entire length.

Bake for 35-40 minutes at 160°c.

Soak the marbled cake with a brush as it comes out of the oven. Once the cake is cold, cover it with rock icing (place the cake on a rack, cover it with icing preheated to 35°, and wait for the icing to set before placing it on a baking dish).

Photo of the "marbled" cake © Gali Eytan Photography for Dalloyau

Marbled" cake recipe © Chef Patisiser Jeremy Del Val pour Dalloyau

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