0CART

You have no items in your shopping cart.

Product was successfully added to your shopping cart.
Rum Cake and ORELYS Spread
 

ORELYS SPREAD WITH MINI RUM CAKES

An original recipe by Valrhona Pastry Chef, Derek Poirier.

 
Category: Cakes and Tarts
Difficulty: Medium
 

INGREDIENTS

RUM CAKE:

250 grams eggs (5 eggs)
75 grams honey (about ¼ cup honey)
125 grams sugar (about 2/3 cup sugar)
50 grams almond flour (or finely ground almonds) (about 1/3 cup + 1Tbsp almond flour)
125 grams all-purpose flour (about 1 cup plus 1 Tbsp flour)
7.5 grams baking powder (about 1.5 tsp)
120 grams whipping cream (about ½ cup cream)
50 grams neutral oil (about ¼ cup oil)
35 grams butter (melted) (about 1/8 cup plus 1 tsp)
3.5 grams salt (about ½ tsp)
37.5 grams rum (about 1/8 cup plus 1 tsp)
.5 ea vanilla bean (or good extract) (about 1.5 tsp vanilla extract)

ORELYS SPREAD:

158 grams evaporated milk (about 1 cup)
50 grams honey (about 1/8 cup + 1 tsp)
25 grams neutral oil  (about 1 Tbsp)
200 grams ORELYS 35% CHOCOLATE

 

INSTRUCTIONS

 
RUM CAKE:
  • Preheat the oven to 320°F.
  • In a large mixing bowl, combine the eggs, honey, and sugar. Beat well together.
  • Add in the almond flour, then sift in the flour and baking powder. Mix to combine.
  • Add the cream, oil, melted butter, salt, vanilla, and rum. Mix completely.
  • Pour the batter into buttered mini cupcake or other small baking tins.
  • Bake for 10 minutes or until golden brown.

*Chef’s Tip: For an added texture, add a crumbled mixture of dark muscovado sugar, flour, and oil to the top of the cakes before baking.

ORELYS SPREAD:

  • In a pan over medium heat, combine the evaporated milk and honey.
  • Bring the mixture to just under a boil, making sure not to scald the milk. 
  • Slowly pour part of the mixture over the partially melted ORELYS 35% chocolate, mixing from the center with a whisk. Gradually add the rest of the liquid, stirring to completed combine and create an emulsion. 
  • Add the neutral oil. Mix until the spread is full combined.
  • Pour into jars or a serving dish and store in the refrigerator.
  • Serve at room temperature.

*Chef’s Tip: This spread can be stored for up to 2-3 weeks in the refrigerator.