Create these small sponge cakes with distinctive shell-like shapes using Special Ingredients Invert Syrup
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Molecular Gastronomy Desserts
Create these small sponge cakes with distinctive shell-like shapes using Special Ingredients Invert SyrupAuthor:
300g Unsalted Butter
195g Special Ingredients Invert Syrup
3g Special Ingredients Madagascan Bourbon Vanilla Extract
367g Plain Flour
180g Powdered Sugar
15g Active Dry Yeast
365g Beaten Eggs
In a medium pot, combine the Butter, Invert Syrup, Vanilla Extract, Milk and Salt.
Heat until the butter is melted.
Strain into a clean bowl and set aside.
Sift together the flour, sugar and yeast.
In a thermomix, temper the eggs to 30°C and emulsify with the butter mixture. Incorporate the flour mixture until the dough is homongeous.
Pour the dough into small shelf-shaped silicone moulds. Bake without humidity at 177°C for 4 minutes.
Rotate the moulds and bake for 3 more minutes to ensure uniform cooking. Remove the oven and allow to cool, then unfold and serve or store in an airtight container.