Mini biscuit tray – By Chef Eric Lecerf

Barquette Lecerf

MINI TRAY OF OUR CHILDHOOD

Chef Eric Lecerf gives us his recipe made in our silicone mould.

Preamble

Recipe for 32 cakes – MAE Ref. 012705
Would you like to make this recipe? Find the mini biscuit tray mould and our various food silicone moulds


Composition

Melting shortbread
Praline, raspberry or mango flavour

Recipe

Melting shortbread

Ingredients :

46g egg yolks
80g brown sugar
105g butter
135g flour
10g baking powder
0.3g flower salt
QS vanilla, tonka bean

Process :

Cream the butter + sugar + fleur de sel + vanilla + tonka bean. Add the yolks and mix

Add the flour + yeast (sifted together) and leave to rest for at least 2 hours in the fridge

Weigh out 12g balls, extend to the length of the trays

Bake in a silicone tray for 12 minutes at 165°C.

You choose the praline flavour

Ingredients :

15g cocoa butter
8g milk chocolate (38%)
50g superfine praline
30g hazelnut paste
QS vanilla seeds

Process :

Melt the milk chocolate + cocoa butter + vanilla seeds together

Add the praline + tempered hazelnut paste

Pour into the hollow of the trays at 25°C

You choose the raspberry flavour

Ingredients :

50g raspberry puree
40g raspberries
8g sugar
2.5g gelatine
2g lemon juice

Process :

Boil puree + raspberries + sugar + lemon juice

Add gelatine

Pour into the hollow of the trays at 30/35°C

You choose the mango flavour

Ingredients :

70g mango puree
20g passion fruit puree (juice)
8g sugar
2.5g gelatine

Process :

Boil the purees + sugar

Add gelatine

Pour into the hollow of the trays at 30/35°C

Recipe proposed by Eric Lecerf for Maé Innovation.