Table of Contents:
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.