Madeleine biscuit
- 400 g Sugar
- 420 g Pasteurised eggs
- 355 g Pure almond powder - Ranson Industries
- 178 g Cream butter 82% V.G. - Corman
- 134 g Pasteurised egg white
- 81 g Flower
- 81 g Pasteurised egg yolks
- 28 g Sour cherries
- 1,8 g Vanilla powder
Spread the batter on a 40x60cm baking tray (1.5kg/tray) and randomly place the cherries in it. Bake at 160 degrees for 20 minutes. Leave to cool.
Vanilla powder is obtained by drying the remaining vanilla sticks in a jar with some sugar. The sugar extracts the moisture from the cooked vanilla sticks and so also gives off its residual aroma to the sugar. Cut all this together once it is well dry. Gives you a powder of Vanilla and sugar, which we use for flavouring doughs and batters).
Pistachio feuilletine
- 262 g Pure pistachio paste - Calleabaut
- 139 g Pailleté Feuilletine - Callebaut
- 42 g Milk chocolate - 823 - Callebaut
Melt the chocolate with the pistachio paste and mix with the feuilletine, spread over the cooled sponge cake.
Chocolate decoration
- 600 g White chocolate W2 - 28% - Callebaut
- 100 g Cocoa butter - Callebaut
- 4 g Green food colouring
Mix the melted cocoa butter with the green food colouring. Spread onto plastic sheets using a brush. Allow to set and brush a thin layer of
tempered white chocolate on top. Allow to set and cut at 4 cm x 13
Mascarpone cream
- 220 g Excellence cream 35% V.G. Elle & Vire Professionnel
- 1 Vanilla pod - Madagascar
- 1 Vanilla pod - Tahiti
- 57 g Sugar
- 46 g Pasteurised egg yolks
- 15 g Cointreau 60% Vol. - Remy Cointreau
- 5 g Gelatine powder (200 Bloom)
- 12 g Water
- 250 g Mascarpone
Bring the cream together with half the sugar and the vanilla pods to the boil. Whisk the rest of the sugar with the egg yolks. Mix everything together and stir down to 82°C and immediately melt the gelatine mass into it. Mix carefully and leave to set in the fridge.
Mix the crème Anglaise with the mascarpone and beat together until light and fluffy.