small cakes | Cecile's Cuisine

Two weeks ago I went to the Demarle Convention in Santa Ana. As a consultant for the company I always get energized by going to such event. I connect with other consultant and we share tips and ideas on becoming more successful.

They are so many meetings, workshops and speakers that I always learn so so much. The event usually last 4 days. Even though it is meetings and workshops for 4 days, it is much fun because it is a bit of ” me time”;-), no husband to answer to, or children to take care of. Nice!!!

Four days in between girls would have been nice on itself, but to top it off the company hired a World Known Chef of the name of Stephane Glacier to do several cooking workshops during the event. What a treat! We learned so much!!!

Today i would like to share with you one of the recipe he was so courteous to share. It is a quick recipe, very easy to make, to adapt and to dress up. In my eyes, a winner.

Ingredients for 12 mini desserts:

190 gr. or 6.7 oz. of almond powder ( 3/4 cup)
190 gr. or about 6.7 oz of sugar (3/4 cup)
190 gr. or about 3 eggs
100 gr. or about 7 tbsp. of butter
25 gr. or about 1 oz. of flour (1 tbsp + 2 tsp)

For the chocolate Ganache:

100 gr. or about 7 oz. of heavy cream
15 gr. or about 0.5 oz. of honey
100 gr. or about 7 oz. of chocolate chips ( preferably European or Ghiradhelli)
15 gr. or about 0.5 oz of butter

Soaking Syrup:

200 gr. or about 7 oz. of water
100 gr. or about 3.5 oz of sugar

Turn the oven to 400.
In a regular-sized bowl, mix the almond and the sugar.
Then add the eggs a bit at a time. Add the flour and the melted butter. Don’t over beat!
Pour the content of the bowl into a large ziploc bag. Cut the corner of the bag with scissors and fill in the flexipan of your choice. I used the doughnut tray.
Place a silpat flat to cover the flexipan. ( it will prevent the cake from rising too much).
Place the flexipan onto a medium perforated sheet and cook in the oven for 10 minutes. Then turn the flexipan around to even out the baking and cook for another 10-12 minutes.
While the darlings are cooking, prepare the ganache and the syrup.
In a small saucepan, cook the water and the sugar until the sugar has dissolved. ( if you want to add a yummy orange flavor, add a tablespoon of the Blood orange olive oil in the syrup if you do not have orange extract).Set aside.
Place the chocolate chips into a small bowl. Then microwave the cream and the honey for 1 minute and pour the hot cream over the chips. ( Add 1 tablespoon of orange flavored olive oil again in the ganache to flavor it).Let it sit a while.
With a small whisk, mix the cream slowly to make the ganache. Add the soft butter and let the mixture cool at room temperature.
When baked, remove the flexipan from the oven and let it cool before removing the silpat and unmolding the cakes.
Dip the warm cakes into the syrup and place them onto a cooling rack to drain and cool.
Pour the ganache into a piping bag and pipe rosette on top of the litlle cake. Et voila!!! Un vrai Delice;-)