How to Make Ultimate Gâteau marbré vanille choco glaçage Rocher

Hey everyone, it's John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Recipe of Ultimate Gâteau marbré vanille choco glaçage Rocher. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Gâteau marbré vanille choco glaçage Rocher, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gâteau marbré vanille choco glaçage Rocher delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gâteau marbré vanille choco glaçage Rocher is 10 parts. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Gâteau marbré vanille choco glaçage Rocher estimated approx 1h10 min.

To get started with this recipe, we must first prepare a few components. You can cook Gâteau marbré vanille choco glaçage Rocher using 12 ingredients and 17 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Prepare to make Gâteau marbré vanille choco glaçage Rocher:

1. 90 g beurre pommade
2. 2 g sel
3. 170 g sucre
4. 3 g levure chimique
5. 125 g farine T55
6. 125 g crème fleurette
7. 1 gros œuf
8. 15 g cacao
9. 1 grosse càc arôme vanille
10. 125 g chocolat noir
11. 15 g huile de tournesol
12. 35 g pralin

Instructions to make to make Gâteau marbré vanille choco glaçage Rocher

1. Chemiser le moule à cake. Préchauffer le four à 150 degrés chaleur tournante.
2. Tamiser 125g de farine T55 et 3g de levure chimique.
3. Dans la cuve du robot, ajouter 170g de farine T55, 2g de sel, 90g de beurre pommade et l'arôme vanille.
4. Fouetter vitesse max 2 minutes. Corner les parois.
5. Ajouter 1 gros oeuf + sucre et fouetter 3 minutes toujours à vitesse max (Le mélange doit bien blanchir)
6. Ajouter 125g de crème fleurette. Fouetter quelques secondes.
7. Verser le mélange farine/levure. Fouetter le moins possible. Arrêter dès que c'est homogène.
8. Séparer 290g du mélange. Normalement 600g au total environ.
9. Ajouter 15g de cacao tamisé aux 290g. Mélanger bien à la maryse.
10. Remplir le moule en alternant les 2 pâtes. (J'ai pris 2 poches à douille et j'ai fait des zigzag avec un pique à brochette)
11. Enfourner 1h10 à 150 degrés en chaleur tournante.
12. Démouler le gâteau. Retourner le pour un meilleur visuel et pour ramollir la croûte du dessus.
13. Attendre 2 heures avant de faire le glaçage.
14. Faire fondre 125g de chocolat noir.
15. Ajouter 15g d'huile de tournesol. Ajouter 35g de pralin. Mélanger à la maryse.
16. Poser un récipient en dessous de votre grille pour le glaçage et étaler le glaçage à la maryse.
17. Laisser cristalliser le glaçage 2 heures 30 à température ambiante.

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