Westendine
A classic almond dessert with a moist, dense texture and rich sweetness derived from honey, showcasing a distinctive, personalized flavor.
Ingredients
honey
115g
Almond TPT (almond flour and pure powdered sugar mixed in a 1:1 ratio)
almond flour (coarse)
190g
granulated sugar
190g
vanilla bean
1/2 pod
cake flour
23g
French bread flour
34g
egg whites a
155g
egg whites b
40g
unsalted butter
280g
unsalted butter (for greasing the mold)
as needed
Instructions
1
Make the almond TPT
[1] Slice the vanilla bean lengthwise and scrape out the seeds; set aside. [2] Combine the seeds from [1], granulated sugar, and sifted almond flour in a bowl and mix evenly.
2
Make the batter
[1] Use a pastry brush to coat the inside of the mold with the room-temperature softened unsalted butter (for greasing). [2] Combine the almond TPT, cake flour, and French bread flour in a bowl and mix by hand. [3] Add the egg whites a to [2] and whisk until evenly combined. [4] Melt the unsalted butter in a saucepan over low heat, whisking constantly to prevent burning. Once the butter turns amber, remove from the heat and place the pan over a bowl of cold water to stop the temperature from rising further. [5] Whip the egg whites b with a whisk to medium peaks, then fold gently into [3] with a rubber spatula. Once incorporated, gradually add the honey and the butter from [4], mixing until smooth. [6] Transfer [5] into a piping bag fitted with a #8 round tip, and pipe 40g into each prepared mold from [1]. [7] Bake [6] in an oven set to 190°C top heat (low) and 190°C bottom heat (low), with the front and rear dampers closed, for 20 minutes. [8] Once done, remove from the oven, let cool completely, then unmold.
