Moletwa's Tower of Treats
RECIPE BY: Moletwa
Madeleines
Passionfruit filling
60g White sugar
120ml Passionfruit purée
30ml Clover cream
2ml Vanilla Paste
170g White chocolate
23g Salted Clover butter
Pineapple filling
60g White sugar
120ml Pineapple purée/juice
30ml Clover cream
2ml Vanilla Paste
170g White chocolate
23g Salted Clover butter
60g finely diced pineapple
Coconut filling
60g White sugar
120ml coconut milk
30ml Clover cream
2ml Vanilla Paste
170g White chocolate
23g Salted Clover butter
60g finely desiccated coconut
2ml coconut essence (if coconut taste isn’t prominent needed)
Lemon filling
60g White sugar
120ml lemon juice
30ml Clover cream
2ml Vanilla Paste
170g White chocolate
23g Salted Clover butter
1 lemon zest
Method for all fillings:
- Place the sugar into a small saucepan on a low heat.
- Melt the sugar and bring it to a boil until it is a light caramel colour.
- Add the fruit puree and the cream. Bring to the boil and remove from the heat.
- Stir in the vanilla paste and cool to 32°C.
- Place the white chocolate into a bowl and pour the caramel cream onto the chocolate.
- Allow the chocolate to melt and gently stir to a smooth mixture.
- Cool to 21°C and add the butter with an immersion blender.
- Pour the mixture into a piping bag
- Store at room temperature until needed.
Madeleines
113g unsalted Clover butter (melted and cooled)
2 eggs
100g castor sugar
1 tsp vanilla essence
1 cup cake flour
1/2 teaspoon Royal Baking Powder
pinch of salt
200g white chocolate
Oil based colouring
Method:
- Using a whisk attachment whisk together eggs and sugar until pale and mix forms ribbons when you lift the whisk
- Add in the vanilla
- Sift dry ingredients together and gently fold into egg mix until incorporated
- Fold in melted butter
- Divide batter into 4 parts
- Add 1/2 lemon zest to the one batter and put in a piping bag labelled lemon.
- Then Add to 30g of desiccated coconut to another batter and put in a piping bag labelled coconut.
- Place the other two parts of the batter in a piping bag
- allow all batter to rest for 30mins in the Fridge
- Bake batters in greased *silicone* madeleine trays at 160°c for 6 mins and then at 190°c for 3 mins
- Once madeleines are cooled, scoop out a small piece of the back of the madeleine with a melon baller (where there is the pattern on the cake)
- Add each filling to the designated cake and allow to set in fridge
- Melt white chocolate and colour with oil based colouring to the desired colours. Spoon in chocolate into silicone madeleine trays and make sure the chocolate covered the entire shape of the madeleine, immediately place filled madeleine’s into the moulds with chocolate and place in fridge to set (chocolate must be hard).
- Once set remove madeleine’s from moulds and serve