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Stéphane Glacier
Meilleur Ouvrier de France 2000

1 - The tenderness mixture

	Almond powder		380 g
	Sugar		380 g
	Eggs		380 g
	Butter		200 g
	Flour		50 g
	Boiron Semi-candied Lemon		50 g

In the blender bowl, whisk together the almond powder and the sugar. Gradually add the eggs and whip for 3 minutes. At slow speed, add the sieved flour and the melted butter. Add the semi-candied lemon. Fill round or oval Flexipan® rum baba tins up to 2/3. Cover the tins with a sheet of Silpat® or greaseproof paper and place them on a grid. Bake for 20 minutes at 160°C. Cool for 5 minutes before turning out.

2 - The syrup

	Syrup at 30°B		300 g
	Boiron Fruit Puree		150 g

	·	Lemon for the spring-summer version
	·	Citrus fruit cocktail for the autumn-winter versions
	·	Passion fruit for the irresistible version

Add the defrosted puree to the cold syrup and soak the small tenderness cakes in it while still warm.

3.1 - The "spring-summer" version fruit filling

	Boiron Raspberry Puree		150 g
	Boiron Blackcurrants Puree		50 g
	Sugar		175 g
	Boiron IQF redcurrants		70 g

In a saucepan, cook the raspberry puree, the blackcurrant puree and the sugar to obtain the consistency of jam (70° Brix on the refractometer). Add the IQF redcurrants. Mix then fill the centre of the tenderness cakes.

3.2 - The "autumn-winter" version fruit filling

	Boiron Pear Puree		80 g
	Boiron Citrus fruit cocktail		120 g
	Sugar		200 g
	Boiron Semi-candied Mandarin		80 g

In a saucepan, cook the pear puree, citrus fruit cocktail and sugar to obtain the consistency of jam (70° Brix on the refractometer). Add the semi-candied lemon mandarin and fill the centre of the tenderness cakes.

3.3 - The "irresistible" version fruit filling

	Boiron Mango Puree		120 g
	Boiron Passion Fruit Puree		120 g
	Sugar		180 g

In a saucepan, cook the passion fruit and mango puree and sugar to obtain the consistency of jam (70° Brix on the refractometer) then fill the centre of the tenderness cakes.

4 - Décors

· For the "spring-summer" version: use the semi-candied lemon sticks
· For the "autumn-winter" version: use the semi-candied orange sticks
· For the "irresistible" version: add grated coconut

Tips and advice

For the mixture: do not beat it too firmly to ensure that the tenderness cakes remain very soft and do not mix too much after having added the flour to avoid having an elastic dough.
The fruit fillings should not be overcooked. They must remain soft.
Soak the tenderness cakes enough to stay soft for a long time.