Servings: 90 St
Calories: 75kcal
Ingredients
Almond dough
- 250 Gr flower
- 175 Gr butter
- 90 Gr icing sugar
- 30 Gr almond powder
- 75 Gr eggs
- 1/2 vanilla pod
- 2 Gr Fleur de Sel
Sugar water for filling
- 270 Gr sugar
- 80 Gr water
- 90 Gr Trimoline
Base for filling
- 20 Gr gelatin powder
- 100 Gr water
- 120 Gr honey (or trimoline)
- 1/2 vanilla pod
Finishing
- Milk chocolate (or dark chocolate. Tempered! )
Instructions
Almond dough
- Mix the cream, butter, vanilla and salt.
- Add the rest of the raw materials.
- Mix until homogeneous
- Leave to set in the fridge.
- Roll out to 3mm thick and cut out circles of 4 cm diameter.
- Bake at 210°C
- After cooling, place on a tray lined with paper towels.
- Attach them to the paper towel with a little chocolate.
- Brush the top layer with some chocolate and smooth open with a brush
Stuffing
- Allow the gelatin powder and water to set in the Kenwood pot.
- After setting the gelatin, 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 into the gelatine, vanilla and honey.
- Immediately beat the mixture firmly in the Kenwood until it has a firm consistency. (may take several minutes)
- Put the mixture in a piping bag (solid 10) and pipe the cookie nicely full and round.
- Let it stiffen in the fridge
Finishing
- Then, submerge the Melo Cakes in melted milk chocolate.
Voedingswaarden
Calories: 75kcal
source and inspiration – Rudi Van Eenooge – CVO Ghent – Simple Chocolate Course
