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Ingredients
  • subheading: RUM PASTRY CREAM:
  • 1 teaspoon (5 ml) gelatin
  • 1 tablespoon (15 ml) water
  • ½ cup (125 ml) brown sugar
  • ¼ cup (60 ml) unbleached all-purpose flour
  • 2 eggs
  • 1 cup (250 ml) hot milk
  • ½ cup (125 ml) 35% cream, hot
  • 2 tablespoons (30 ml) cold unsalted butter
  • 2 tablespoons (30 ml) dark rum
  • ½ teaspoon (2.5 ml) vanilla extract
  • subheading: SPICED GENOISE:
  • ½ cup (125 ml) unbleached all-purpose flour
  • 1 tablespoon (15 ml) sifted cocoa powder
  • ½ teaspoon (2.5 ml) ground cinnamon
  • ¼ teaspoon (1 ml) ground nutmeg
  • 1 pinch ground cloves
  • 1 pinch salt
  • 5 eggs at room temperature
  • ½ cup (125 ml) brown sugar
  • 2 oz (55 g) white chocolate, melted
  • subheading: WHITE CHOCOLATE WHIPPED CREAM:
  • 2 oz (55 g) white chocolate, melted
  • 1 ½ cups (375 ml) 35% cream
  • ¼ cup (60 ml) sugar
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