Ingredienser
För
20
portioner
410 g eggs
130 g invert sugar
200 g caster sugar
200 g almonds, ground
140 g cake flour
40 g cocoa powder 20/22
13 g baking powder
350 g Debic Prima Blanca
150 g fondant coating (60%)
1500 g Apricot puree, 10% sugar
500 g Caster sugar
1 Vanilla pod
12 g Pectin
25 g Lemon juice
350 g Debic Prima Blanca
100 g glucose syrup 62 DE
400 g fondant coating
400 g glucose syrup 62 DE
600 g Raw cane sugar
800 g Debic Prima Blanca
1 Vanilla pod
12 g Salt
Tillredning
Lightly whip the eggs with the invert sugar and caster sugar, add the ground almonds, the sifted flour with the baking powder and cocoa powder.
Finally, pour in the ganache made with the cream and the fondant coating.
Pour 1200 g onto a 40x60 baking tray to create mignons.
Bake in fan oven at 190°C for Approximately 10-12 minutes with the valve closed
Mix the apricot puree with the sugar and vanilla pod.
Bring to a gentle boil, then add the pectin mixed with a little sugar.
Cook and check that 55° Brix is reached using a refractometer, remove the pan from the heat and add the lemon juice.
Fondant glaze
Allow to crystallise and use the next day at 32/35°C.
Put the glucose into a saucepan, then bring to the boil and add some of the sugar.
When the mixture starts to caramelise, add the rest of the sugar a little at a time, then gradually add the heated cream.
Mix until completely dissolved, strain and add the vanilla pod and salt.
Store in the fridge in a sealed container.
Sammansättning
Fill the cream fondant biscuit with a thin layer of jam, then join together, repeat the jam layer on the top and place in the fridge.
Glaze, smooth and cut into rectangles, put on a plate and decorate with the cream caramel and candied apricots, as shown in the photograph.