Heart shape cookies
Plant-based Cupcake Method
In a mixing bowl with a paddle attachment, mix all ingredients together for 5 mins at medium speed.
Pipe 50g in each cupcake mold. Bake in a deck oven at 180°C for 25-30 min.
Fruit Filling Method
Pipe 15g of Puratos Topfil Origin Michigan Cherry in a half sphere silicon mold and freeze.
Whip the Puratos Ambiante cream and the matcha to a stiff peak texture.
Pipe on a tray on top of the Puratos Topfil Origin Michigan Cherry half sphere and freeze.
Velvet Spray Method
Melt the Belcolade Cocoa Butter and add a few drops of green coloring.
Spray at 28-30°C on the frozen frosting.
Plant-based Cookie Method
In a mixing bowl with a paddle attachment, soften the margarine to a creamy texture and incorporate the Puratos Tegral Satin CL Plant-based Cake.
Laminate at 3 mm and cut out heart shapes.
Bake in a deck oven at 180°C for 12-15 min.
Frosting: Mix the sifted powder sugar and lemon juice together, add the food coloring to have a light pink shade. Apply on the baked and cooled down cookie.
Keep it to set for two hours before using.
Plant-based Fondant Décor Method
Bring the water and agar agar to a boil and keep simmering for 2 min.
Then add the glucose and margarine and lemon juice.
In a mixing bowl with a paddle attachment, first add the sifted powder sugar, then add the warm liquid and mix.
Adjust the texture by adding more water or powder sugar.
Cover it up and rest for 24 hours before using.
Laminate as thin as possible to cut the flower shape and keep them to dry overnight.
Pipe and bake the cupcake.
Unmold the half sphere Puratos Origin on a tray with baking paper.
Pipe the whipped Puratos Ambiante cream on top and freeze.
When well frozen, spray the velvet spray on top.
Add the flower and the cookie on top as decoration.
Use Puratos Miroir Neutre directly on the velvet spray for the dew.
And color it yellow for the center of the flower.
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