Lime/vanilla Madeleine biscuit


  1. In a mixing bowl, mix the whole eggs with the caster sugar and lime zest.
  2. Heat the milk with the vanilla and tri moline, but do not bring to a boil.
  3. Add the sifted flour and yeast to the first mixture.
  4. Add the milk while straining away the vanilla pods, and then add the cold melted butter.
  5. Spread the mass on a baking tray.
  6. Place it in the oven at 180°C with ventilation at 3 and damper closed for 4 to 5 minutes.
  7. Turn the tray over and bake for an extra 5 minutes.
  8. After removing it from the oven, put it in the freezer immediately to keep it as soft as possible.


Banana/passion fruit/lime compote


  1. In a saucepan, heat the banana purée, passion fruit purée with seeds, lime zest, caster sugar (A) and glucose.
  2. At the same time, mix the caster sugar (B) and pectin NH together.
  3. Slowly add this to the first mixture immediately while whisking it all together.
  4. Bring everything to a boil and add the roundly-sliced bananas, along with the lime juice. Let it boil for approx. 30 sec.
  5. Then, pour over the Madeleine biscuit that is still in the frame.
  6. Store everything in the freezer and keep for the next step.
  7. 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


  1. In a saucepan, heat the single cream (A) with the vanilla and chopped tonka beans.
  2. Bring to a boil and let it infuse for 20 to 30 minutes while covered.
  3. At the same time, weigh the Orelys chocolate and the gelatin together in a mixing bowl.
  4. After infusing, slightly warm the single cream (A) and strain over the mixture containing the chocolate to make a ganache.
  5. After this mixture is well-combined, add the single cream (B).
  6. Mix everything and keep at +4°C for approx. 6 h.


Hazelnut and almond shortbread biscuit


  1. In a mixing bowl, mix the softened butter with the sugar and salt with a paddle attachment.
  2. Add the ground almonds and ground hazelnuts.
  3. Add the flour, but do not over-mix so as to retain the crumbliness.
  4. Make small pieces of dough and arrange them between two sheets of baking paper and immediately flatten them to 3mm.
  5. Cut rectangles and place everything in the freezer for approx. 1h.
  6. After it is cooled, arrange the rectangles on a baking mat and cover with another baking mat for baking.
  7. Bake at 170°C for 12 to 15 minutes, ventilation at 3 and damper open.


Sparkling white icing


  1. In a saucepan, heat the single cream, glucose, neutral glaze and water.
  2. While they are being mixed, add the sugar mixed with pectin NH, stirring continuously to avoid lumps.
  3. Bring to a boil. After turning off the heat, add the colouring agents depending on the desired colour.
  4. Keep at +4°C for approx. 3h.


Assembly and finishing


  1. Whip the Orelys ganache until its texture becomes soft and airy.
  2. Fill half the mould with it.
  3. Place the previously cut out filling exactly in the centre.
  4. 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.
  5. After the cake is completely frozen, remove from the mould and place it on a rack to prepare for icing.
  6. Heat the sparkling icing and use a hand blender to remove bubbles.
  7. Cover the cake with icing.
  8. Decorate with white chocolate feathers and pastilles.