This exciting and complex recipe is one of our new contenders for our 5 day Patisserie Masterclass.
We’ve taken the simple and effective flavours of the famous Jaffa Cake and crafted a challenging but striking creation of our own with a patisserie twist.
The recipe is broken down into different stages below… Enjoy!
(Makes 8x 60mm individuals)
185g plain flour
50g cocoa powder
30g ground almonds
120g unsalted butter, firm but malleable
50g beaten egg
- Sift the dry ingredients into the bowl, then add the butter cut into cubes.
- Mix until coarse breadcrumbs are formed, then add the measured egg.
- Continue to mix and allow to clump together. Proceed to knead the paste until smooth and even (only for a short time).
- Roll into a thick log, approx. 10mm in diameter. Wrap and chill for 2-3 hours.
- Allow the dough to rest outside of the fridge for 30 minutes before attempting to roll.
- Line 8x 60mm rings with pastry at 3mm thickness; pastry strips are 185mm x 30mm, discs to cover hole in base.
- Chill again for at least 30 minutes.
- Trim the top of the moulds with a knife, ready for the filling.
Mirrored Chocolate Mousse (3 parts)
(Makes 8x 60mm patisserie)
Custard: Part 1
50ml double cream
2 egg yolks
- Warm the milk and cream until boiling.
- In a separate bowl combine the yolks with the sugar, then pour over the hot milk.
- Mix well then return to a clean pan and cook until glossy and slightly thick (80°c maximum).
Ganache: Part 2
1 qty. hot custard
150g dark chocolate drops
15g unsalted butter
250g whipping cream
- Pour the hot custard onto the chocolate, butter and salt. Blend until glossy and emulsified.
- Whip the cream until just thickened and fold through the chocolate mixture.
- Pour into 60mm silicone half-dome moulds and freeze for at least 4 hours. Make the almond cream filling before moving onto the mirror glaze.
Mirror Glaze: Part 3
4 gelatine leaves
225g granulated sugar
150g dark chocolate
30g bitter cocoa powder
65g double cream
- Soak the gelatin in cold water.
- Place your water and granulated sugar into a saucepan and cook until 104°c, then remove.
- Add your dark chocolate and bitter cocoa powder, followed by the cream.
- Cool to 60°c, then add the soaked gelatin.
- Pass through a sieve, then blend (using a stick blender), and pass again.
- Cool the mirror glaze down to 28°c, then proceed to coat the frozen mousse domes. Place in the fridge for 10 minutes to allow to set.
(Makes enough to fill 8x 60mm moulds)
75g butter, softened
75g caster sugar
2 eggs, beaten
75g ground almonds
½ tsp almond extract, optional
8 tsp marmalade
Preheat oven 150°c
- Cream the butter and sugar until very pale and fluffy.
- Drip in the beaten egg in several small batches, blending well between each addition.
- Finally, carefully fold through the almonds and flavor with almond extract.
- Spoon into a piping bag.
- Place a teaspoon of marmalade into the base of each raw pastry case.
- Pipe the almond cream over the top, just below the rim of the pastry.
- Bake for approximately 55 minutes.
- Allow to cool before proceeding.
- Once the almond cream is cooked through and cooled, you may need to trim the top of the sponge level with the top of the pastry.
- Place a mirror glazed dome carefully on top (pictured).
- Carefully finish ‘patisserie Jaffa’ with the following decorations:
Chocolate ruffles (pictured),
Dehydrated orange zest,
20/20mm chocolate square,
Chocolate caraque (stick)