Home > Pastry recipes > Exotic little flower

Exotic little flower

April 30th, 2010

Exotic little flowerRecipe for approximately 54 pieces.

Fondant
Butter 100g
Icing sugar 80g
Almond  powder 100g
Eggs 100g
Starch 10g
Cream 30g

Soften de butter. Add the sugar, almond powder, starch, eggs and the warm cream. Pour into a mould and bake at 160ºC.

Mango coulis

Frozen mango purée 250g
Passion fruit juice 50g
Inverted sugar 50g
Pectin NH 8g
Caster sugar 50g

Heat the purées and inverted sugar to 40º. Add the pectin and caster sugar mixture and bring to the boil. Mould immediately and freeze.

Finishing touches

Stick the fondant on a pastille of dark chocolate, stick the 2nd pastille on the fondant and position little flower of coulis.

Ingredients for this recipe

Butter 100g
Cream 30g
Eggs 100g
Icing sugar 80g
Caster sugar 50g
Inverted sugar 50g
Poudre almond 100g
Starch 10g
Pectin NH 8g
Frozen mango purée 250g
Frozen passion fruit purée 50g

Share

Pastry recipes

Comments are closed.