Kumquat finger

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) : fruits are processed fresh 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 Sweetened puree 90% product range

Preparation steps

1. 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

2. 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

3. 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.

4. 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.

5. Kumquat glaze

Heat the kumquat puree and water. Bring to a boil with sugar and pectine. Add the hydrated gelatin. Use at 35°C.

6. 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.

A creation by

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.

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