Sustainable Travelling Cake

1. Croissant Cake
2. Chocolate Croissant Crispy
3. Caramel Cappuccino Ganache
4. Chocolate Bag

Use the croissants from the day before or freeze the left-over croissants at the end of the day to be able to use them for this recipe. Cut the croissants in 2 and roast around 20 min at 160°C in ventilated oven. Mix in powder when it’s cold. Make a meringue with egg white and sugar, and in same time mix egg yolk with egg, sugar and salt. When the meringue is ready mix croissant powder and hot melted butter to the egg preparation, then add gently the meringue in one step. Pour around 6kg into a frame 60x40cm, and bake around 40min at 160°C in ventilated oven.

Melt the chocolate, mix with oil and add salt and crushed roasted croissants. Spread out on top of the cake around 1800g per frame 60x40cm.

Boil the cream and add crushed coffee after boiling, cover with plastic film and let infuse for 15min. Sift the coffee and add the missing cream. Warm up at 65°C and pour on chocolate and salt to make a ganache. Blend and let crystallize at room temperature.

Make a box in carton of the size of the cake (14x8xh6cm), and cover the side of this box with aluminum foil. Melt and temper the caramel chocolate, spread out a thin layer on aluminum foil 46x15cm, then cover the carton box with this chocolate to make the bag shape. Let Crystallize and take out the aluminum. Roll out at 1mm some ivory chocodecor and stamp your logo using the mix of black and silver color. Cut the shape of a sticker and stick to the bag.

Cut the cakes at 15,5x7,5cm, pipe the ganache in lines on the top using a “V” nozzle. Decorate with some nice layers of roasted croissant, and place the chocolate bag on the top.