About sixty soft bites prepared with the Thermomix® using 25% yellow pea purée.
Professional recipe — This recipe comes from a gastronomy research project. Quantities are given to the nearest gram and the preparation relies on a Thermomix®.
Ingredients
- Pastry wheat flour: 72 g
- Fine salt: 4 g
- Baking powder: 4 g
- 25% yellow pea purée: 200 g
- Eggs: 200 g
- Neutral canola oil: 100 g
- Cold-pressed canola oil: 100 g
- White granulated sugar: 120 g
Preparation
- Sift the flour, salt, and baking powder.
- Place the yellow pea purée in a Thermomix® and mix at speed 3.5 for 10 s. Scrape down the sides and mix two more times using the same settings.
- Insert the butterfly whisk into the Thermomix®. Add the beaten eggs, oils, and sugar to the purée.
- Add the sifted flour mixture.
- Mix for 30 s at speed 2, then increase the speed to 3 for 30 s. Scrape the bowl well.
- Mix for 1 min 30 s at speed 3.5, then scrape the bowl well. Mix for 1 min at speed 3.5.
- Chill the batter for at least 3 hours.
- Preheat the oven to 400 °F.
- Place 12 g of batter into each cavity of the mold and bake for 8 min.
- Let cool, then unmold.
Yield
730 g (approx. 60 small cakes)
Equipment
Thermomix®
Small cake molds
Note: The sweet small cakes can be kept for two days in an airtight container.
⏱ Preparation: 15 min · Resting: 3 h · Baking: 8 min
📄 Download the recipe sheet (PDF)
Research project: Collaborative innovation in food service; towards an attractive, differentiated, and profitable offering of local food products (2022-2025). This project was funded by NSERC - PRAT.
Researchers: Véronique Perreault, Marie-Claire Louillet, Alain Girard, Sylvie L. Turgeon, Laure Saulais, Riadh Ladhari
Research professional: Jade Lévesque
In collaboration with: Guillaume Morin
Partners: Ferme TournevenT, Restaurant de l'ITHQ
