/ck/ - Food & Cooking

>>14565812
Is from Frank Haasnoot from when he was working at the Mandarin Oriental in Taipei, the description says "L'abricot, yoghurt mousse, apricot cremeux, lime madeleine", I do not think there is a recipe. but if you want to make something similar then you must make
For the base
>Pâte Sucrée, baked using a microperforated silicone baking mat
>Lime Madeleiene batter, baked in a tray so you can cut circular bases
For the body
>Peach Mousse
>Yogurt Mousse
>Maybe peack confiture
For decorations
>Yellow glaze
>Passion fruit Pâte au fruit
>French or Swiss merengue, baked and dried for decoration
>Tempered and colored white chocolate, crystallized between two sheets of acetate and cut in squares
>Dark chocolate decorations

And how I would make it is you would first cut and bake the Pâte Sucrée, then bake and cut the madeleine base, the second only slightly smaller than the big silicon mold you would be using.
Use a smaller silicone mold to make the insert, simply pour the peach confiture until the molds are half-way full, freeze, and then por the confiture , then freeze for 24 hours
Later, in a bigger mold, pour the yogurt mousse until it is something like a third full, then take your inserts out the freezer and molds and quickly insert them inside the new molds, pressing until there is enough space at the bottom for you to put the cut madeleine bases, press in the bases until everything is flush, remove excess mouse, freeze for 24 hrs.
Meanwhile make decorations, once well frozen glaze the cake, with a small spatula place it on top of a shortbread base and put the decorations