fingers moulds

RECIPE FINGERS MADELEINE ICE CREAM MANGO PASSION FRUIT

Chef Gael Etrillard gives us his recipe made in our silicone mould.

Preambule

Recipe for 40 cakes – MAE Ref. 013006
Would you like to make this recipe? Find the finger madeleine mould and our various food grade silicone mouldsmoules en silicone alimentaire


Recipe

Step 1: making the gelatine mixture, neutral topping and Italian meringue

GELATIN MIXTURE

Ingredients :

  • 100g gelatine powder (200 bloom)
  • 500g water

Process :

Soak the gelatine in water for 30 minutes. Keep in the refrigerator overnight.

NEUTRAL COATING

Ingredients :

  • 800g water
  • 600g sugar
  • 22g pectin NH
  • 400g glucose

Process :

Mix the sugar and pectin. Pour this sugar/pectin mixture over the water gradually while whisking.
Add the glucose and bring to the boil.

ITALIAN MERINGUE

Ingredients :

  • 60g glucose
  • 200g sugar
  • 70g water
  • 125g egg whites

Process :

Start cooking the glucose, water and sugar on the cooker.

At 112°C, start beating the egg whites at medium speed. At 118°C, turn the machine to high speed and add the sugar at 121°C. Beat until the mixture is completely cold.

Step 2: Making the Mango and Passion Fruit Fingers

ALMOND SHORTBREAD

Ingredients :

  • 75g butter
  • 50g icing sugar
  • 25g ground almonds
  • 25g egg yolks
  • 125g flour

Process :

Sift the icing sugar into the bowl of a mixer and add the butter.
Cream on medium speed until smooth.
Add the ground almonds and egg yolks.
Sift in the flour and add to the dough at slow speed (do not overwork the dough).
Wrap the dough in cling film and store in the fridge for at least 4 hours.
Roll out the dough between 2 baking mats to 3mm.
Freeze and cut.
Bake on a baking sheet at 150°C for 12 minutes.

ALMOND PASTE AND OLIVE OIL

Ingredients :

  • 335g almond paste
  • 240g eggs
  • 30g flour
  • 2g baking powder
  • 30g potato starch
  • 2g ground turmeric (optional – turmeric acts as a colouring agent)
  • 35g butter (melted at 40°C)
  • 90g olive oil

Process :

Place the almond paste and eggs in a food processor.
Blend until smooth and transfer the mixture to a bowl.
Start whipping with the mixing blade on medium speed for 4min.
Sift in the flour, baking powder, potato starch and ground turmeric.
Add these dry ingredients to the almond mixture and add the melted butter and olive oil.
Pour the mixture into a baking tin and bake at 160°C for 9 minutes.

MANGO AND PASSION FRUIT CONFIT

Ingredients :

  • 420g mango puree
  • 30g passion fruit puree
  • 40g sugar
  • 9g NH pectin
  • 21g gelatine mixture
  • 54g mango puree
  • 48g passion fruit puree
  • 10g bergamot puree

Process :

Mix the pectin with the sugar and pour over the 420 g of mango puree.
Add 30 g of passion fruit puree and bring to the boil.
Remove from the heat and add the gelatine.
Add the rest of the purees and mix well.
Keep in the fridge for at least 4 hours.
Mix before use.

MANGO MOUSSE

Ingredients :

  • 560g mango puree
  • 40g passion fruit puree
  • 95g gelatine mixture
  • 125g Italian meringue
  • 335g cream (35% fat)

Process :

Heat 100g of mango puree with gelatine.
Add the rest of the purée and check the temperature. It should be 20°C.
Add 1/3 of the puree to the Italian meringue and 1/3 of the puree to the cream.
Gently fold in and add the rest of the purée.

MANGO AND PASSION FRUIT GLAZE

Ingredients :

  • 70g mango puree
  • 10g passion fruit puree
  • 30g bergamot puree
  • 220g neutral topping
  • 0,5g gold glitter

Process :

Heat all ingredients to 65°C and spray immediately.

Method :

Put the mango mousse in the finger madeleine mould and add the mango and passion fruit confit.
Finish with the almond and olive oil paste.
Freeze.
Unmould and spray.
Place the finger on the almond shortbread and decorate.

Recipe proposed by Gaël Etrillard for Maé Innovation. 

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