By Joaquin Soriano

Recipe MOONCAKE TWIST

To make this dish

Ingredient list

  • Détrempe (1)
    105,8 g T45 flour
    2,4 g salt
    2,5 g egg white
    51,5 g water
    14,8 g caster sugar
    2,2 g frozen dry yeast
    10,6 g Lescure Unsalted 250g butter Roll 82% fat
    58,8 g Unsalted 1kg butter Sheet 84% M.G.
  • Red détrempe
    27,1 g Détrempe (1)
    1,4 g water
    0;16 g Colorant liposoluble rouge
  • Détrempe (2)
    106,8 g T45 flour
    2,5 g salt
    2,4 g egg white
    51 g water
    15 g sugar
    2,2 g frozen dry yeast
    10,7 g Lescure Unsalted 250g butter Roll 82% fat
    59,3 g Unsalted 1kg butter Sheet 84% M.G.
  • Chantilly cream
    26,2 g Lescure UHT Cream 35% fat
    2,4 g sugar
    55,8 g Pate de haricot rouge
    0,8 g gelatine powder (200 Bloom)
    4 g Eau d'hydratation
    139,4 g LESCURE Crème 35% (2)
    1,1 g Thé cerise
  • Azuki sponge cake
    46,4 g Pate de haricot rouge
    15,5 g sugar
    45,4 g egg
    1,4 g baking powder
    13,4 g Farine T65
    30,9 g Lescure Unsalted 250g butter Roll 82% fat
  • Strawberry jelly
    45 g Purée de fraise 90%
    1,1 g citric acid
    14,4 g Sirop de glucose DE40
    14,4 g caster sugar
    15,3 g Tréhalose
    1,4 g Pectine LM

The recipe, step by step

  1. 01

    Détrempe (1)

    Knead all ingredients together except the butter (2) (that will be used for the turns) for 10 minutes on low speed then for another six minutes on speed 2. Shape into a ball and let rise 20 minutes. Punch down and roll out into a rectangle. Let rise for another 20 minutes, then place in the freezer at -40°C for 30 minutes to stop the rising process. Transfer to the refrigerator and leave for 30 minutes, then perform one double turn and one single turn.  

                Make an incision at each fold. Place in the freezer for 30 minutes then refrigerate for 30 minutes. Roll out the dough into a 20 mm thick square and cut into 7 mm wide strips. Place on top of the détrempe rectangle (2). Give it its turns towards yourself. Use the refrigerator to keep the dough cold.

                 Roll out to a thickness of 3.5 mm and cut into strips that are 18 cm long and 3.5 cm wide. Roll up and shape inside the mould. Let rise for 1½ hours in the proofer at 27°C. Bake in a 180°C convection oven for 15 minutes.

  2. 02

    Red détrempe

     Combine to form a homogenous dough. Let rise as for the other détrempes. Roll out to the same shape as the dough (1) and cover.

  3. 03

    Détrempe (2)

    Knead all ingredients together except the butter (2) (that will be used for the turns) for 10 minutes on low speed then for another six minutes on speed 2. Shape into a ball and let rise 20 minutes, then punch down and roll out into a rectangle. Let rise for another 20 minutes, then place in the freezer at -40°C for 30 minutes to stop the rising process.

    Transfer to the refrigerator and leave for 30 minutes, then perform one double turn and one single turn. Make an incision at each fold. Place in the freezer at -40°C for 30 minutes then refrigerate for 30 minutes. Roll out the dough into a 10 mm thick square

  4. 04

    Chantilly cream

    Let the tea infuse in the cold cream for 24 hours. Strain and separate the cream as indicated in the recipe. Heat the cream (1) to 50°C with the bean paste and sugar. Then add the gelatine mass. When it has melted, pour it into the cold cream (2) while forming an emulsion using a stick blender. Refrigerate at 4°C.

  5. 05

    Azuki sponge cake

    In a food processor, combine the bean paste, sugar and eggs together until smooth. Using the whisk attachment, beat the mixture to the ribbon. Using a rubber spatula, fold in the sifted together flour and baking powder. Take out a small portion and combine with the melted butter. Fold into the main mixture until well combined. Pour into the moulds. Bake in a 160°C convection oven for 12 minutes.

  6. 06

    Strawberry jelly

     Combine the dry ingredients. Dissolve the glucose in the purée and sprinkle in the dry ingredients. Bring to the boil and transfer to a plastic container. Store in the refrigerator at 4°C.

  7. 07

    Assembly

     Before baking the twists, place the frozen sponge cake in the centre. When they are removed from the oven, brush the twists with syrup and let dry on a rack.

    Pipe the strawberry jelly inside the twist and pipe out petals of Chantilly cream in the shape of a flower. Using a melon baller, remove the centre of the Chantilly cream and fill in with piped strawberry jelly.


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