Lime/vanilla Madeleine biscuit
- In a mixing bowl, mix the whole eggs with the caster sugar and lime zest.
- Heat the milk with the vanilla and tri moline, but do not bring to a boil.
- Add the sifted flour and yeast to the first mixture.
- Add the milk while straining away the vanilla pods, and then add the cold melted butter.
- Spread the mass on a baking tray.
- Place it in the oven at 180°C with ventilation at 3 and damper closed for 4 to 5 minutes.
- Turn the tray over and bake for an extra 5 minutes.
- After removing it from the oven, put it in the freezer immediately to keep it as soft as possible.
Banana/passion fruit/lime compote
- In a saucepan, heat the banana purée, passion fruit purée with seeds, lime zest, caster sugar (A) and glucose.
- At the same time, mix the caster sugar (B) and pectin NH together.
- Slowly add this to the first mixture immediately while whisking it all together.
- Bring everything to a boil and add the roundly-sliced bananas, along with the lime juice. Let it boil for approx. 30 sec.
- Then, pour over the Madeleine biscuit that is still in the frame.
- Store everything in the freezer and keep for the next step.
- After the banana filling is completely frozen, take it out of the frame and cut the filling to a diameter less than the mould and keep aside for assembly.
Tonka/Orelys whipped ganache
- In a saucepan, heat the single cream (A) with the vanilla and chopped tonka beans.
- Bring to a boil and let it infuse for 20 to 30 minutes while covered.
- At the same time, weigh the Orelys chocolate and the gelatin together in a mixing bowl.
- After infusing, slightly warm the single cream (A) and strain over the mixture containing the chocolate to make a ganache.
- After this mixture is well-combined, add the single cream (B).
- Mix everything and keep at +4°C for approx. 6 h.
Hazelnut and almond shortbread biscuit
- In a mixing bowl, mix the softened butter with the sugar and salt with a paddle attachment.
- Add the ground almonds and ground hazelnuts.
- Add the flour, but do not over-mix so as to retain the crumbliness.
- Make small pieces of dough and arrange them between two sheets of baking paper and immediately flatten them to 3mm.
- Cut rectangles and place everything in the freezer for approx. 1h.
- After it is cooled, arrange the rectangles on a baking mat and cover with another baking mat for baking.
- Bake at 170°C for 12 to 15 minutes, ventilation at 3 and damper open.
Sparkling white icing
- In a saucepan, heat the single cream, glucose, neutral glaze and water.
- While they are being mixed, add the sugar mixed with pectin NH, stirring continuously to avoid lumps.
- Bring to a boil. After turning off the heat, add the colouring agents depending on the desired colour.
- Keep at +4°C for approx. 3h.
Assembly and finishing
- Whip the Orelys ganache until its texture becomes soft and airy.
- Fill half the mould with it.
- Place the previously cut out filling exactly in the centre.
- Cover with the whipped ganache, add the hazelnut and almond shortbread biscuit, perfectly smoothen the bottom of the cake and deep freeze for approx. 4h at -25°C.
- After the cake is completely frozen, remove from the mould and place it on a rack to prepare for icing.
- Heat the sparkling icing and use a hand blender to remove bubbles.
- Cover the cake with icing.
- Decorate with white chocolate feathers and pastilles.