Recipes

Recipe MAE

Name: MAE
Yield: 6 mot.personnes / 6 mot.parts
Ingredients: 53 g egg white; 49 g icing sugar; 45 g Elle & Vire all Purpose butter 82% fat; 27 g almond powder; 16 g flour for shortcrust; 2,8 g baking powder; 0,4 g salt; 34 g milk; 1 g animal gelatine; 53 g Valrhona Ivoire white chocolate; 25 g bitter almond paste; 85 g Excellence whipping cream 35% fat; 0,3 g salt; 150 g raspberries; 52 g raspberry puree; 12,5 g glucose; 25 g sugar; 4 g pectin NH; 25 g lemon juice; 167 g milk; 6 g animal gelatine; 250 g Valrhona Ivoire white chocolate; 8 g cocoa butter; 352 g Excellence whipping cream 35% fat; 92 g lemon juice

For
6 persons

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To prepare this dish

Ingredient list: ALMOND FINANCIER
53 g egg white
49 g icing sugar
45 g Elle & Vire all Purpose butter 82% fat
27 g almond powder
16 g flour for shortcrust
2,8 g baking powder
0,4 g salt; ALMOND INSERT
34 g milk
1 g animal gelatine
53 g Valrhona Ivoire white chocolate
25 g bitter almond paste
85 g Excellence whipping cream 35% fat
0,3 g salt; RASPBERRY COMPOTE
150 g raspberries
52 g raspberry puree
12,5 g glucose
25 g sugar
4 g pectin NH
25 g lemon juice; LEMON MOUSSE
167 g milk
6 g animal gelatine
250 g Valrhona Ivoire white chocolate
8 g cocoa butter
352 g Excellence whipping cream 35% fat
92 g lemon juice

Elle & Vire products used: Elle & Vire all Purpose butter 82% fat; Excellence whipping cream 35% fat

The recipe,
step by step

1
ALMOND FINANCIER

Melt the butter in a small pan and cook until it is a hazelnut colour. Sift the dry ingredients. Beat the egg whites and add the dry ingredients a little at a time. Add the melted butter. Pour into an 18 cm diameter round mould. Bake at 170 °C for 15 minutes.
2
ALMOND INSERT

Heat the milk to 65 °C/70 °C. Rehydrate the gelatine and put it in the hot milk. Create an emulsion with the hot milk, the melted white chocolate and the almond paste. As soon as the mixture reaches 40 °C/35 °C, add the cream. Leave in the refrigerator overnight at +4 °C. Using a piping bag and a smooth size 10 nozzle, pipe onto the financier.
3
RASPBERRY COMPOTE

In a small pan, heat the raspberries, raspberry purée and glucose. In a bowl, combine the sugar with the pectin and mix, dry. Add the sugar and pectin to the pan and bring to the boil, and finally add the lemon juice. Put on top of the almond insert and blast chill.
4
LEMON MOUSSE

Rehydrate the gelatine. Heat the milk and add the rehydrated gelatine. Melt the white chocolate and the cocoa butter. Create an emulsion with the hot milk and the melted white chocolate. Allow the temperature to drop to 35 °C. Add the lemon juice. Add the semi-whipped cream. Remove the blast-chilled insert from the mould. Pour the mousse into a mould and add the insert upside-down. Blast chill the tart and then glaze.