Almond Madeleine
n/a
Kiss on a platter
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Recipe
Download recipeAlmond Madeleine
- Egg 975g
- Brown sugar 682g
- Honey 340g
- Flour 500g
- Almond flour 400g
- Baking powder 45g
- Salt 16g
- Butter 876g
- 100% Almond paste 63g
- Totaal 3897g
Ravifruit Red Berry Confit
- Ravifruit Strawberry Purée 150g
- Ravifruit Raspberry Purée 100g
- sugar 40g
- pectin NH 4g
- Totaal 294g
Ravifruit Red Berry Confit
Mix sugar and pectin.
Heat both Ravifruit purées to 40°C.
Whisk in sugar mixture.
Bring to a boil for 1 minute.
Cool and pipe onto the baked biscuit bases.
Vanilla Mascarpone Mousse
- mascarpone 250g
- whipping cream 250g
- icing sugar 50g
- vanilla paste 5g
- Totaal 555g
Vanilla Mascarpone Mousse
Combine all ingredients.
Whip to medium peaks.
Pipe into molds over the berry confit.
Freeze until firm.
Caramel Chocolate Rocher Glaze
- caramel chocolate 250g
- oil 25g
- chopped roasted almonds 40g
- Totaal 315g
Caramel Chocolate Rocher Glaze
Melt chocolate and cocoa butter.
Stir in almonds.
Cool to approximately 35°C.
Dip frozen pastries for a crunchy velvet-like coating.
Assembly, layout and finishing
1. Place glazed pastries onto serving plates.
2. Pipe vanilla cream petals on top.
3. Add:
Fresh blueberry
Red currants
Micro herbs or lemon balm
4. Finish with a Dobla Heart XOXO 78460 positioned at an angle.
5. Optional: add a small drop of Ravifruit strawberry gel for shine.