Gateau De Voyage

WHAT IS GATEAU DE VOYAGE

• The Travel Cake is a pastry made from natural ingredients which has
the distinction of keeping for several days at room temperature (8 to
30 days).
• It supports the jolts of transport and its often soft texture, without
cream or fresh fruit, facilitates its tasting. It is most often eaten by
hand, on the go, during a picnic or a snack.

• Among these famous travel cakes, you will find friendly cakes to
share, such as the traditional cake, gingerbread, marbled, kouign
amann, Breton cake, yogurt cake, nut cake and ext.
BRIEF HISTORY
• There are many versions and myths around the creation of the first Travel
Cakes. Many experts refer to the financier as one of the first travel cakes created
in 1890 by pastry chef Lasne in Paris.
• First written reference about the existence of these cakes dates from the XVII
century, and belongs to the personal correspondence of a nobility member,
Sévigné marchioness. In one of her letters to her daughter, the noble mentions
the “Gâteaux de Voyage” that she carried on her travels to “Britain palace”, and
the fact that it lasted the whole travel without ruining. The travel is long, and
apparently the noble made it several times a year. In order to make the journey
more pleasant, the marchioness asked her personal pastry chef to make a cake
that could be preserved for a long time, like happens with gingerbread.
• In the generic category of gâteaux de voyage cakes, there are integrated
different elaborations, like cupcakes, financiers, waffles, marmol cakes and
Breton cookies, that is every light sweet that can be perfectly preserved several
days in a metal tin
CAKE
• A GENERAL TERM REFERS TO VAST ARRAY OF BAKED GOODS,
RANDEING IN TEXTURE FROM LIGHT TO AIRY AND RICH TO DENSE.
CATEGORIES OF CAKES
• HIGH FAT CAKES LOW FAT CAKES EGG FOAM CAKES

RICHER RICH LIGHTER

MOIST MOIST AIRY
TENDER CRUMB FIRM CRUMB SPONGE CRUMB
LONG SHELFLIFE DECENT SHELFLIFE POROUS
LESS SHELF LIFE
METHOD OF MIXING HIGH AND LOW
FAT CAKES
• CREAMING METHOD

• ONE STAGE METHOD

• TWO STAGE METHOD

METHOD OF MIXING EGGFOAM
CAKES
• MERINGUE METHOD

• CHIFFON METHOD

• EGGFOAM/BAUME METHOD
Method Of Making Travel Cakes
• Creaming Method
• Sabayon Method
• Flour Method
• All-in (robot coupe)
MAIN INGREDIENTS IN MAKING
CAKES
• FLOUR

• LIQUID

• FAT

• SWEETENER
ROLE OF INGREDIENTS IN THE
TEXTURE
• TOUGHNESS

• TENDERIZERS

• DRIERS

• MOISTURIZERS
DEMI-SECS
• French= demi (half) + sec (dry).
• Fours-secs = fully baked items.
• Type of demisecs dessert:
Macaron, gateau de voyage,
brownie, financier, madeleine ,
dacquoise and basque cakes.
Classics and Culture of travel cake
• French - Quatre-Quart = 1/4
• Pound cakes = 1/4 pound of
butter , sugar , flour and eggs.
• “CAKES”
• Weekend citron cakes, christmas
fruit cakes , ginger spice bread ,
butter cakes and Genoa cakes.
Difference Area of Travel Cakes
• Europe ： Fruit cakes , ginger spices
bread, marble cakes, basque cakes,
financier , madeleine, dacquoise and
Lemon cakes.
• Asian : Japanese cheesecake , kek
lapis , pandan steam cakes, suji cakes,
Matcha cakes and castella cakes.
• US : Brownies, chiffon cakes, banana
bread , carrot cakes , angel food cakes
, cheesecakes ， pineapple upside-
down cake and devil fudge cakes.
Decoration
• Decoration of travel cakes it
should be simple , without
cream , fresh fruits and
chocolate decoration.
• Recommended : dried fruits,
nuts , candied fruits,dehydrated
berries,alcohol soaked
fruits,frosted edible flowers,
• Gold leaf,silver leaf
GLAZES FOR TRAVEL CAKES
• GOURMET GLACE
• NEUTRAL
• JAM
• MARMALADE
• GANACHE
• SUGAR FROSTING
• LIQUID FONDANT
• CARAMEL
Packaging
• Simple
• Direct
• Souvenir
• Trademark
Ingredients
• Main ingredients:
• Butter , sugar , flour and Eggs.
• Dried Fruits
• Nuts
• Paste
• Process fruits like poached apple and
tatin apple.
• Cheese.
Costing
• Pastry chefs are managers and
must be able to control food
costs in the kitchen.
• The costing of travel cakes will
be slighty higer than other type
of pastries. Why?
Common Question
• Mould? Metal or Silicone?
• Oven : Combi or Deck?
• Syrup require?
• Overnight Mixture. Why?
• Consumption and Mature?
• Density of cakes ?
• Storage?
• Butter line on top of mixture.
• Leaving agents function
TERMINOLOGY