Kumquat finger
A creation of Anne Fashauer
Anne is Pastry chef and professional flavors matchmaker. She knows exactly how to sublimate each recipes using Andros Chef ingredients. Graduated with Marketing degree and Pastry formation, she proposes training course and collaboration with professionals.
Ingredients
8 pieces
Cocoa sweetened paste
180 g Butter
270 g Flour
30 g Cocoa powder
50 g Almond powder
2 g Fleur de sel
70 g Whole eggs
60 g Icing sugar
Chocolate soft biscuit
125 g Whole eggs
35 g Honey or inverted sugar
60 g Caster sugar
35 g Almond powder
60 g Flour T55
10 g Unsweetened cocoa powder
4 g Yeast
60 g Liquid cream (35% fat)
40 g Butter
50 g Chocolate 65%
Creamy kumquat
120 g Kumquat puree
100 g Sugar
100 g Butter
120 g Whole eggs
50 g Egg yolks
1 Gelatine leaf
Kumquat mousse
500 g Kumquat puree
500 g Full liquid cream
15 g Gelatine
Kumquat glaze
285 g Kumquat puree
125 g Water
75 g Sugar
7,5 g Pectine NH
5 g Gelatine Gold
Sweetened kumquat puree
Andros Chef new frozen kumquat puree is slightly sweet; the overwhelming flavor is sour and tangy with a fine length in the mouth. Our kumquats are received fresh at our Andros factory in southern Spain (PROBICASA) : selected fruits from our integrated fruit sourcing and processing to guarantee optimal quality. The kumquat is more and more used by chefs, it is the new trendy fruit! Packed in a 1kg tub.
Discover our products range Sweetened puree 90%Preparation steps
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Cocoa sweetened paste
Combine the butter with all dry ingredients. Add eggs and softly combine to obtain a dough. Spread at 3 mm between two polyethylene sheets and roll out oval shortbreads with a finger die-cutting. Bake between 2 silpats at 160°C during 20 minutes, ventilated oven
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Chocolate soft biscuit
Mix eggs, honey (or inverted sugar) and caster sugar. Gradually add the almond powder, flour, cocoa powder and yeast. Add liquid cream. Add the melted butter-chocolate mix. Pour in mould and bake at 160°C during 20 minutes, ventilated oven
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Creamy kumquat
Mix the kumquat puree, sugar, whole eggs and egg yolks. Heat the mix, stirring continuously. Add the diced butter then add the hydrated-dryed-melted gelatin. Pour the mix on the cooled chocolate biscuit. Freeze and roll out sticks to fit in the finger moulds.
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Kumquat mousse
Hydrate, dry, melt the gelatin. Heat the kumquat puree and add the gelatin. Whip the liquid cream until a foamy mixture is obtained and gradually add to the puree/gelatin mix. Pipe in finger moulds.
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Kumquat glaze
Heat the kumquat puree and water. Bring to a boil with sugar and pectine. Add the hydrated gelatin. Use at 35°C.
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Assembly & finitions
In finger moulds pipe the kumquat mousse and put the frozen chocolate-creamy kumquat sticks in. Smooth the top of the mousse and put at freeze. Coat with the kumquat glaze (used at 35°C) and place on a cocoa sweetend paste. Decorate with frozen kumquat halves.
