Written by Ben
Nowadays we are preparing our trip to France and I was wondering if there is some pastry magazine we could buy there.
It is been a while -4 years- I didn’t came back to France and the pastry world changed a lot since I live in Seoul, mainly the way how pastry has been democratized recently trough TV show and other medias.
I fund the 2 first publication of a magazine I don’t know, named “Fou de patisserie” on internet.
There is showcases of stuffs that blow your mind, but it seems still too technical to me.
Here is the first recipe I wanted to try, because it is “easy” to make and it seemed a very very chocolaty cake, the kind of chocolate cake you cannot find in Korea. And the recipe was created by a pastry chef who grew up close to my hometown, Jean-Paul Hevin (Best french workman, 1986 ).
It is one of the most decadent cake I ever made, said my wife! 😀
I took the compliment but at the same time, I think about this chef who took several years to perfect this recipe…
I only fund almond paste with 21% of almond at bangsan market. I needed one with 50% almond, the one you use to make Joconde, financier and other cakes…
So I decided to make it myself. It is very easy.
You can find a lot of tutorial on youtube for instance.
I put almond flour and powdered sugar in the food processor, half-half.
I mixed it with an enough quantity of egg white and put almond flavor.
Start to mix it with a wooden spoon or a spatula and then shape it with your hand.
It is done in 5 minutes!
Here is screenshots of the recipe fund in the magazine “fou de patisserie” n.2.
For french people or people who can read french, there is a link of a famous french blog where you can find the recipe: Mercotte blog, Gayaquil cake.
I got freaked out when I started to spread out the batter because it was abnormally too sticky to me. I though it would be more like a Joconde. Next time, I am gonna mix the batter more before adding the chocolate.
After soaking in the vanilla flavored syrup.
I didn’t find the exact type of chocolate used for this recipe in Seoul, but I bought a 70% cacao dark chocolate from the same brand, Valhrona. I had already cacao mass. It was smelling very good already.
Concerning the assembling, I still need some practice to reach a good level but it was so tasty I can be indulgent a little bit toward myself.