Orange Smoked Pear Mooncake
Orange Smoked Pear Mooncake

Orange Smoked Pear Mooncake

Ingredients:

ORANGE SNOWSKIN 

  • 2 tablespoons Le Fruit de MONIN Orange 
  • 95g Water 
  • 65g Cooked glutinous rice flour 
  • 25g Icing sugar  
  • 20g Shortening 

WILLIAMS PEAR FILLING 

  • 2 tablespoons Le Fruit de MONIN Williams Pear
  • 110g Lotus paste
  • 2 tablespoons Cooked glutinous rice flour 

SMOKED OAK TRUFFLE  

  • 1/2 tablespoons Le Sirop de MONIN Smoked Oak
  • 95g Chopped milk chocolate 
  • 25ml Whipping cream 

Garnish:

  • Dried orange segment
  • Dried chrysanthemum flower 

Preparation:

MILK CHOCOLATE (PREPARATION FOR TRUFFLE) 

1. Roughly chop the milk chocolate and leave it aside.  

 

ORANGE SNOWSKIN 

1. Mix the MONIN fruit mix (Orange) and water in a container.  

2. Mix the glutinous rice flour and icing sugar together and pour into the mixing bowl of the stand mixer.  

3. Add in shortening and mix at low speed using the paddle attachment. 

4. Add in syrup mixture gradually until a dough forms.  

5. Remove the dough from the mixing bowl and knead dough for at least 3 minutes to combine. 

6. Divide the dough into 25g each and arrange on a plate. Cover with cling wrap and proceed to prepare for the filling.   

 

WILLIAMS PEAR FILLING   

1. Using the paddle attachment, combine the lotus paste and MONIN fruit mix (Williams Pear) in the stand mixer.  

2. Mix in the glutinous rice flour at low speed. 

3.  Chill in the fridge for at least 15 minutes to harden. 

4. Divide the filling into 20g each and arrange on a plate. Cover with clingwrap and keep it aside.  

 

SMOKED OAK TRUFFLE   

1. Heat up the milk chocolate and whipping cream in a double boiler and stir until melted.  

2. Add in the MONIN syrup (Smoked Oak) and stir gently till combined. 

3.  Let it cool down until it thickens. Portion out the ganache in 5g truffles each.  

4. Shape the truffle into round balls by hand. Store into the fridge for at least 30 minutes. 

5. Place the truffle into the cavity of the MONIN fruit mix (Williams Pear) filling and tighten the seams by rolling into a ball.  

 

ASSEMBLY   

1. Flatten a piece of dough into a disc using a small rolling pin. Place a piece of filling in the middle. 

2. Lift the wrapper and gently press down to completely enclose the contents.  

3. Maintain a tight seal on the top and roll into a ball. 

4. Dust the mooncake presser with glutinous rice flour and place the assembled ball into the compartment of the mooncake presser. 

5. Hold the presser in place and press three times firmly before releasing gently.  

6. Garnish with dried orange segment and dried chrysanthemum flowers according to creativity. 

French company