Recipes

Recipe Lemon and red berry cake pops

Name: Lemon and red berry cake pops
Yield: 8 mot.personnes / 8 mot.parts
Ingredients: 50 g Elle & Vire all Purpose butter 82% fat; 33 g brown sugar; 33 g Muscovado sugar; 13 g whole eggs; 4 g milk; 100 g T55 flour; 0,4 g salt; 13 g baking powder; 1 g cinnamon powder; 25 g redcurrant pulp; 25 g fine sugar; 4 g glucose syrup; 0,1 g water; 0,1 g citric acid; 1 g yellow pectin; 43 g Original american cream cheese 34% fat; 57 g sweetened condensed milk; 59 g Condensed milk; 71 g lime juice; 14 g lime zests; 20 g speculoos; 113 g Dulcey chocolate; 113 g white chocolate; 60 g cocoa butter

For
8 persons

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To prepare this dish

Ingredient list: Crumble
50 g Elle & Vire all Purpose butter 82% fat
33 g brown sugar
33 g Muscovado sugar
13 g whole eggs
4 g milk
100 g T55 flour
0,4 g salt
13 g baking powder
1 g cinnamon powder; White and Dark Chocolate Fondant
25 g redcurrant pulp
25 g fine sugar
4 g glucose syrup
0,1 g water
0,1 g citric acid
1 g yellow pectin; Cocoa Sorbet
43 g Original american cream cheese 34% fat
57 g sweetened condensed milk
59 g Condensed milk
71 g lime juice
14 g lime zests
20 g speculoos; Chocolate Decoration
113 g Dulcey chocolate
113 g white chocolate
60 g cocoa butter

Elle & Vire products used: Elle & Vire all Purpose butter 82% fat; Original american cream cheese 34% fat

The recipe,
step by step

1
Crumble

In a mixer, soften the butter, then add the sugars, then the eggs and milk. Finish off the mixture by adding the sifted flour, salt, and baking powder and ground cinnamon. Spread out the mix between two sheets of baking paper to a thickness of 3 mm in a rolling machine. Let it rest then cut into the shape required. Bake at 145°C (293°F) until it browns. Once it is dry, crush it.
2
White and Dark Chocolate Fondant

Weigh out a tenth of your sugar and mix it with the yellow pectin. Heat the pulp to 50°C (122°F) then pour in the sugar/pectin mix. This will make the pectin cook in advance. Boil for 1 min. Pour in the rest of the sugar and glucose and heat it to a temperature of 107°C (224,6°F). Once at temperature, pour in the citric acid (diluted to 50%) and cook gently for about 30 sec. Pour the mix into a frame placed on a non-stick baking mat to a depth of 5 mm. Leave to dry out for 24 hours. Cut into regular 5 mm cubes.
3
Cocoa Sorbet

Whip the cream cheese and condensed milk together, add the lemon juice. Then use a spatula to add half the crushed speculoos preparation. Place the mixture that does not include speculoos in a small semi- sphere mould (around 3.5 cm in diameter) and add a cube of fruit paste. Follow the same procedure for the mixture that includes speculoos and leave to set in the freezer. Once the two semi-spheres are set, bring them together using a lollipop stick to make a whole sphere.
4
Chocolate Decoration

Temper the white chocolate and Dulcey, adding the cocoa butter. Completely coat the cake pops whilst they are still frozen. Make a peak at the top of the cake pop.