Recipe
- Depositer
- Oven
- Financier・Madeleine
- Langue de chat
Mille-ancier/Roll-ancier
With a rich almond flavor and a crisp texture reminiscent of both langue de chat and tuile, these pastries represent an innovative twist on traditional sweets. They are crafted by incorporating financier batter, typically molded and baked, resulting in a delightful fusion of flavors and textures.
We are proud to introduce two variations: the layered Mille-ancier, reminiscent of a mille-feuille, and the rolled Roll-ancier.
Production Processes：
① Mille-ancier / Roll-ancier : Dispensing the batter (back and forth) (Stencil Cookie Machine)
② Mille-ancier : Baking (6 min) / Roll-ancier : Baking (5 min 30 sec) (Tunnel Oven)
③ Mille-ancier : Dispensing three types of chocolates / Roll-ancier : Rolling the batter
④ Mille-ancier : Layering the batter three times / Roll-ancier : Cooling (12 min)
⑤ Mille-ancier : Cooling (4 min)
Product information
- Product
- Mille-ancier
- Weight
- 14.5g
- Size
- L130mm×W25mm×H9mm
- Ingredients
- Egg white, superfine sugar, unsalted butter, cake flour, almond powder, baking powder, salt
[Finish] White chocolate - Shelf life
- 3 months
Product information
- Product
- Roll-ancier
- Weigh
- 9g
- Size
- Φ14×L120mm
- Ingredients
- Egg white, superfine sugar, unsalted butter, cake flour, almond powder, baking powder, salt
- Shelf life
- 3 months
Reference
MASDAC NEWS trial version
Recipes are published in a series called “This Month’s Box of Sweets” in our PR magazine, MASDAC NEWS delivered to users. In the magazine, we present various information related to sweets and food manufacturing starting with an interview with a customer. Here, you can check out the trial version of the magazine. If you would like to receive the book version regularly sent to you, please request via the dedicated form.
View the Trial Version (PDF)
