Part 1: Kue Bundel Kakao
Bahan
Cara Buat- 225 gr Mentega (lelehkan)
- 80g deZaan Crimson Red Bubuk Kakao
- 180g Susu (hangat)
- 250g Tepung
- 250g Gula Pasir
- 4g Soda Kue
- 3g Garam
- 160g Telur
- 5g Ekstrak Vanila
- 185g Krim Asam
- Panaskan oven hingga 180°C/350°F.
- Dalam mixer berdiri yang dilengkapi dengan pengocok, campur mentega cair, susu hangat, dan bubuk kakao deZaan Crimson Red.
- Ikuti dengan menambahkan sisa bahan kering dan aduk hingga tercampur rata.
- Tambahkan telur dan ekstrak vanila, lalu aduk.
- Akhiri dengan menambahkan krim asam dan aduk hingga rata.
- Pindahkan ke cetakan bundel yang sudah diolesi minyak.
- Panggang selama 15-20 menit.
- Biarkan dingin.
Part 2: Ganache Merah Merah
Bahan
Cara Buat- 95g deZaan Crimson Red Bubuk Kakao
- 250g Krim 35%
- 15g Pasta Vanila
- 70g gula terbalik
- 95g Gula Pasir
- 35g Mentega
- Campurkan krim kental, pasta vanila, gula pasir, dan gula pasir, lalu didihkan.
- Pindahkan ke wadah tinggi dan tambahkan mentega dan bubuk kakao deZaan Crimson Red.
- Emulsi dengan bantuan blender tangan selama beberapa menit hingga ganache tampak halus dan berkilau.
- Pindahkan ke wadah dan tutup dengan bungkus plastik langsung di atasnya.
Part 3: Saus Karamel dan Kemiri
Bahan
Cara Buat- 90g Gula Merah Muda
- 110g Krim 35%
- 65g Mentega
- 40g Sirup Glukosa
- 1g Garam
- 10g Ekstrak Vanila Murni
- 150g Kemiri Panggang
- Dalam panci kecil, buat karamel dengan gula merah, sirup glukosa, dan mentega.
- Tambahkan krim dan aduk hingga tercampur.
- Tambahkan garam, ekstrak vanila, dan pecan, aduk terus hingga tercampur.
- Biarkan dingin.
Part 4: Perakitan
Cara Buat- Gerimis kue bundt dengan ganache merah merah dan saus pecan karamel.
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