Rose Mooncakes with Pistachio Filling
These elegant Rose Mooncakes with Pistachio Filling are a conversation-starting treat for festive gatherings! These flavorful cakes feature a rose flavored fondant surrounding a delightful pistachio filling comprised of chopped pistachios, cake, and white chocolate ganache.
Recipe by: Joan Repato
Level of Difficulty: Easy
Yield: 14 Mooncakes
Prep Time: 1½ - 2 hours
Ingredients:
Rose Fondant
30g Cold water
15g Unflavored gelatin powder
25g Light corn syrup
10g Glycerin
350g Sifted powdered sugar
White Chocolate Ganache
75g Heavy cream
227g Belgian 29% White Chocolate
Pistachio Filling
130g Yellow or white cake crumbs *See recipe notes
50g Pistachio nuts, finely chopped
20g White chocolate ganache (recipe above) **See recipe notes
Special Equipment and Assembly
Microwave proof glass measuring cup (2 cups)
Non-slip silicone pastry mat
Fine sieve
Fondant rolling pin or marble rolling pin
50g Mooncake molds
50g Sifted powdered sugar (for rolling)
Instructions:
Rose Fondant
1.) Place cold water in a small bowl and sprinkle gelatin powder over cold water; mix and allow to bloom for 5 minutes.
2.) Place the following ingredients in a microwaveable glass measuring cup: Rose Flavor Paste, light corn syrup, and glycerin.
3.) Add bloomed gelatin to measuring cup and heat all wet ingredients in the microwave for 2 minutes.
4.) Mix and check if gelatin has completely melted into the other ingredients. If not, microwave for 20-30 more seconds until gelatin has completely melted and all wet ingredients are well combined.
5.) Place sifted powdered sugar in a mixing bowl fitted with a paddle attachment. Pour all wet ingredients over the powdered sugar.
6.) Turn mixer on low speed to avoid splashing powdered sugar.
7.) When most of the wet ingredients have been absorbed with the powdered sugar, increase the speed to medium and mix until completely combined.
8.) Place a non-slip silicone pastry mat on your worktable and spray lightly with non-stick cooking spray. Lightly spray a hand scraper along with your hands with the non-stick cooking spray (this will prevent fondant from sticking to your hands).
9.) Remove your passionfruit fondant form the mixing bowl and place on your silicone pastry mat; use a hand scraper to remove all of the fondant from bowl.
10.) Bring fondant together with your oiled hands and knead fondant until it forms a smooth ball. If the fondant is sticky, sift a little more powdered sugar and knead it together until a smooth ball forms.
11.) Wrap smooth fondant ball tightly with plastic wrap while you prepare the mooncake fillings.
White Chocolate Ganache
1.) Heat heavy cream until it comes to a boil. Remove from heat.
2.) Pour boiled cream over white chocolate and allow to sit or a minute.
3.) Using a hand whisk, whisk cream and white chocolate until fully combined and all white chocolate has melted.
4.) Pour ganache through a sieve that is over a bowl and push ganache through to achieve a smooth consistency. ***See recipe notes
Pistachio Mooncake Filling
1.) Place cake crumbs and pistachio nuts in a mixer bowl fitted with a paddle attachment and mix until combined.
2.) Combine white chocolate ganache and Pistachio Flavor Paste. Pour mixture over the cake crumbs and nuts.
3.) Mix all together on low to medium speed until fully combined and forms a dough.
4.) Using a mini cookie scoop, scoop into 14 balls. Each ball should weigh approximately 15 grams each.
Mooncake Assembly
1.) Take rose fondant and separate it into 14 pieces, about 32g each.
2.) Roll each piece in between the palm of your hands into a ball and place on your non-slip silicone pastry mat. Work with one ball at a time.
3.) Place a sheet of plastic wrap over the fondant and place a clean damp cloth over the plastic wrap (helps prevent your fondant from drying out).
4.) With a fondant rolling pin, roll out the fondant ball to 2½ - 3" in diameter.
5.) Place one ball of pistachio mooncake filling in the center of the rose fondant and bring the sides of the fondant over the filling to enclose it completely. Roll in powdered sugar.
6.) Remove excess powdered sugar and place ball inside of the mooncake mold. Press down onto a sheet pan with parchment paper. Repeat this step until all mooncakes have been molded.
7.) Serve immediately, or store in an airtight container in refrigerator for 1 week, or in the freezer for up to 3 months.
Pictured above: Floral rose flavored fondant encases a delightful pistachio filling comprised of cake crumbs, white chocolate ganache, and finely chopped pistachios.
Recipe Notes:
*For the yellow or white cake crumbs, you can use cake trimmings from another project, or simply crumble up some cupcakes.
**For the white chocolate ganache, use freshly made. If using later, soften the ganache in the microwave first before making the pistachio filling.
***If you have leftover ganache after filling the mooncakes, you can use the excess as a drip on the sides of the cakes, if desired.
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