Melocake - Puratos

Almond Short Crust Method

Mix flour, almond flour, 10X sugar, salt and butter together until obtain an sandy texture.
Add eggs gradually until obtain homogenous texture.
Laminate at 4 mm.
Keep in the fridge.
Cut discs of 2 inch diameter (bite size).
Bake golden on silpain in a rack oven at 340°F.

Marshmallow Method

Soak gelatin leaves in ice cold water.
Prepare 2nd invert sugar (100g) in a mixing bowl with a whisk.
Boil water, 1st invert sugar (70g) and sugar to 230°F (110°C) and pour all in mixing bowl.
Add pre-soaked gelatin leaves and whip all up to an aerated & pipe-able texture.
Add melted chocolate (as cool as possible!!).
Pipe directly.

Assembly

Pipe a drop of Deli Dulce De Leche on top of short crust disc.
Pipe marshmallow to cover Deli.
Let dry to set for minimum 2 hours before enrobing with tempered Belcolade Noir Selection CT.

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