Pastry recipe

Recipe for 40 fingers – MAE mould Ref.13006

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Gael Etrillard

Gael Etrillard

Pastry Chef
Area Pastry Chef at les vergers Boiron. From 2009 to 2013, was executive pastry chef at Raffles Hotel Singapore and have been working in Asia for more than 13 years. Gael is also involved in training ...
  1. Almond Sable


    • Butter - 75g
    • Icing sugar - 50g
    • Ground almonds - 25g
    • Egg yolk - 25g
    • Flour T55 - 125g

    Sieve the icing sugar in the mixing bowl and add butter.

    Cream until smooth in medium speed.

    Add ground almond and egg yolks.

    Sieve flour and add it in slow speed to the dough (do not overwork the dough).                                                                                                                                       

    Cling wrap and keep in the fridge 4h minimum.

    Roll between two silpat at 3mm.

    Freeze and cut.

    Bake on silpain at 150°C for 12mn.

  2. Almond and Olive Oil Sponge


    • Almond paste 60% - 337g
    • Egg - 240g
    • Flour T45 - 30g
    • Baking powder - 2g
    • Potato starch - 30g
    • Butter - 37g
    • Olive oil - 90g
    • Turmeric - 2g

    In a robot coupe, place the almond paste and eggs.

    Blend until smooth and transfer the mixture to a mixing bowl.

    Start to whip up with paddle attachment in medium speed for 4mn.

    Sieve the flour, baking powder, potato starch and ground turmeric.

    Add those dry ingredients to the almond mixture and add melted butter followed by olive oil.

    Pour this mixture into flexipan and bake at 160°C for 9mn.

  3. Mango Passion Fruit Confit


    • Frozen fruit purée 100% : Mango - 420g
    • Frozen fruit purée 100% : Passion fruit - 30g
    • Frozen fruit purée 100% : Mango - 54g
    • Frozen fruit purée 100% : Passion fruit - 48g
    • Frozen fruit purée 100% : Bergamot - 10g
    • Sugar - 38g
    • Pectin NH - 9g
    • Gelatin mass - 24g

    Dissolve 4g gelatin powder(200 blooms) with 20g water to get the gelatin mass.

    Combine pectin with sugar and pour over the 420g of mango puree.

    Add 30g of passion fruit puree and boil.

    Remove from the stove and add gelatin.

    Add the rest of the purees and stir well.

    Keep in the fridge for 4h minimum.

    Blend before use.

    In this step

  4. Mango Passion Fruit Glaze


    • Frozen fruit purée 100% : Mango - 70g
    • Frozen fruit purée 100% : Passion fruit - 10g
    • Frozen fruit purée 100% : Bergamot - 30g
    • Neutral glaze - 220g
    • Golden powder - 0.5g
    • Turmeric - 1g

    Heat up all ingredients to 65°C and spray immediately.

    In this step

  5. Assembly

    Pipe the mango mousse in the finger moulds and pipe the mango passion fruit confit in.

    Close with the almond and olive oil sponge.


    Unmould and spray.

    Place the finger over the almond sable and decorate.

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