The Easter cake by Christophe Michalak

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The Easter cake by Christophe Michalak

Easter is just around the corner. For the very pleasure of your taste buds, the well-known pastry chef is sharing the secret of his perfect little chocolate cake recipe.

Whether it is the celebration of springtime for some or a religious commemoration for others, Easter is a particular festive moment that gives you the happiness to gather your close families and friends around chocolate-flavoured delights. While your children, nieces and cousins are wandering fields and gardens seeking for carefully-hidden eggs, make the butter melt, the sugar dance and the milk flow. Christophe Michalak, who won the title of best pastry chef in the world in 2005, reveals a delicious Easter cake. Well then…spatulas on!

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EASTER CHOCOLATE CAKE

Recipe for one cake
350 g CHOCOLATE FINANCIER
80 g COCONUT GANACHE
40 g ANDOA NOIRE 70% (Valrhona dark chocolate)
40 g M LACTÉ CAKE ICING
15 g CHOCOLATE MILK « FRITURE »
1 unit PASTILLE M ONDE VIBRATION (C. Michalak logo)
5 g SHIMMERY GREEN FOOD COLOURING
= 555,2 g

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CHOCOLATE FINANCIER

Recipe for 350 g
101,6 g Confectioners sugar
9,2 g Unbleached hazelnut powder
18,5 g Unbleached almond powder
4,8 g Cocoa powder
28,0 g T55 Flour
1,2 g Baking powder
0,8 g Fine salt
139,8 g Egg whites
9,9 g Acacia honey
56,0 g Butter
41,9 g Andoa noire 70% (Valrhona dark chocolate)
= 411,8 g

Sift the confectioners sugar, flour, baking powder and salt.
Mix all powders together.
Brown the butter, sift over acacia honey.
Pour the butter over the powders.
Mix in the room temperature egg whites.
Add the Andoa chocolate couverture divided into 3.
350g/Pan – A dash of creamed butter in the center.

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COCONUT GANACHE

Recipe for 80 g
37,0 g Coconut puree
0,2 g Fine salt
1,4 g Sorbitol powder E420
3,7 g Glucose
1,0 g Acacia honey
29,6 g Tanariva lactée 33% (milk chocolate)
4,3 g Caraibe 66% (dark chocolate)
4,3 g Cocoa butter
3,7 g Butter
3,7 g Coconut
= 89,0 g

Bring liquids and sugars to a boil in the same pan.
Pour over chocolate.
Mix with butter and add roasted cocoa powder.
Set aside at 4°C

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M LACTÉ CAKE ICING

Recipe for 40 g
30,0 g Pâte à glacer lait (milk chocolate icing)
9,6 g Jivara lactée 40% (milk chocolate)
2,4 g Grapeseed oil
2,4 g Opalys 33% (white chocolate)
= 44,4 g

Using double boiler or microwave, slowly melt the “pâte à glacer” (milk chocolate icing) and the milk chocolate. Once the mixture has melted, add the grapeseed oil and mix using a handheld mixer without letting air in

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MILK CHOCOLATE “FRITURE”

Recipe for 15 g
16,7 g couverture lait intense
= 16,7 g

Shape the couverture into the “fritures” molds, let set and remove from molds.

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COUVERTURE LAIT INTENSE

Recipe for 16,7 g
11,1 g Jivara lactée 40% (dark chocolate)
5,5 g Tanariva lactée 33% (milk chocolate)
1,8 g Guanaja 70% (dark chocolate)
0,0 g Fleur de sel
= 18,5 g

Add all 3 couvertures to tempering machine with fleur de sel and melt.
Follow the tempering curve (as per milk chocolate), then pour 65g of chocolate per mold. Sprinkle 10g of crushed caramelized peanuts. Let sit before removing from molds.

FINISHING:
Spread the coconut ganache over the cake and stick chunks of dark chocolate cut in half into the ganache.
Dip the top of the cake into the M milk chocolate icing. Chill, then sprinkle with shiny green powder.
Set the milk chocolate “friture” using a bit of melted chocolate as glue then place an M.
Box up.