Servings: 90 st
Calories: 75kcal
Ingredients
Almond dough
- 250 g flour
- 175 g butter
- 90 g powdered sugar
- 30 g almond powder
- 75 g eggs
- 1/2 vanilla stick
- 2 g fleur de sel
Basis for filling
- 20 g gelatin powder
- 100 g water
- 120 g honey (or trimoline)
- 1/2 vanilla pod
Finish
- Milk chocolate (or fondant chocolate. Tempered! )
Instructions
Almond dough
- Mix BLoem, butter, vanilla and salt.
- Add the rest of the ingredients.
- Mix until homogeneous
- Let stiffen in the refrigerator.
- Roll out to 3mm thick and cut out rounds 4 cm in diameter.
- Bake at 210°C
- After cooling, place on a tray lined with paper towels.
- Secure them to the kitchen paper with a little chocolate.
- Brush the top layer with some chocolate and spread open with a brush
Padding
- Let the gelatin powder and water stiffen in the pot of the Kenwood.
- After the gelatin has set, add the honey and vanilla to the Kenwood jar.
- Boil the sugar, water and trimoline to 112°C.
- At 112°C, pour the sugar mixture with the gelatin, vanilla and honey.
- Immediately whisk the mixture vigorously in the Kenwood until it reaches a firm consistency. (may take several minutes)
- Put the mixture in a piping bag (plain 10) and pipe the cookie nice and full and round.
- Let stiffen in the refrigerator
Finish
- Then dip the Melo Cakes into melted milk chocolate.
Voedingswaarden
Calories: 75kcal
source and inspiration – Rudi Van Eenooge – CVO Ghent – Simple Chocolate Course
