• A new recipe created by the talented Pastry Chef Georgian Tufă, the founder of the brand Sweet Dessert, within the project "Masters of the White Art invite you to the Baking Show".
Component:
- Madeleines with honey
- Passion fruit and mango insert
1. Madeleine composition
Ingredients:
• Flour – 160 g;
• Baking powder – 10 g;
• Butter – 160 g;
• Eggs – 3 pieces;
• Powdered sugar – 100 g;
• Honey – 70 g.
Method of preparation:
In a planetary mixer, beat the eggs together with the powdered sugar and honey until the mixture becomes foamy. Separately, mix the flour with the baking powder and incorporate it into the egg mixture with slow movements, to keep the air accumulated. Finally, add the melted butter and mix gently until completely incorporated.
Important: Let the dough stabilize in the refrigerator for 10–12 hours.
After stabilization, we pour the dough into the desired shapes and we bake at 169°C for 12 minutes.
2. Passion fruit insert
Ingredients:
• Passion fruit puree – 200 g;
• Mango puree – 100 g;
• Glucose – 50 g;
• Sugar – 60 g;
• Pectin – 3 g;
• Gelatin sheets/powder – 4 g;
• Cold water for hydrating the gelatin – 15 g.
Method of preparation:
We start by hydrating gelatin in cold water so that it is ready for use at the end of the recipe.
We heat the two smoothies (passion fruit and mango) together with glucose until they reach 70–75°C. Mix the sugar with pectin and gradually incorporate them into the hot puree, stirring constantly. Boil for 1–2 minutes after the first boil. Finally, add the hydrated gelatin and make sure it is completely melted.
Let the composition cool before use.
Assembly / Final assembly:
After baking, the madeleines can be slightly hollowed out at the base to insert the passion fruit insert.
Read on HERE in White Art and other delicious dessert recipes.
