Recette des Mikados Maison Une douceur chocolatée pour la Saint-Valentin

Ingredients

• 200 g Almond Flour (toasted at 150°C for 12 minutes)
• 100 g All-Purpose Flour (sifted)
• 80 g Granulated Sugar (for the dough)
• 1 tsp Vanilla Powder (adds aroma)
• 2 large Eggs (room temperature)
• 300 g White Chocolate (Pâtissier) (for coating, melt in microwave)
• 3 tbsp Granulated Sugar (for pink sprinkle, mixed with red food coloring)
• 2 drops Red Food Coloring (to tint the sprinkle pink)

Instructions

1. Toast Almond Flour

   Spread the almond flour in a thin layer on a baking sheet and toast in a pre‑heated oven at 150°C for 12 minutes, stirring once halfway through to develop aroma.

   Time: PT12M

   Temperature: 150°C

2. Cool Toasted Almond Flour

   Remove the tray and let the toasted almond flour cool completely on a clean surface.

   Time: PT10M

3. Combine Dry Ingredients and Eggs

   In a large mixing bowl, whisk together the cooled almond flour, all‑purpose flour, granulated sugar, vanilla powder, and the two eggs until a slightly sticky, homogeneous dough forms.

   Time: PT2M

4. Blend the Dough

   Switch to the immersion blender and blend the mixture for about 1 minute until the dough is smooth and fully incorporated.

   Time: PT1M

5. Transfer to Piping Bag

   Fit a 5 mm plain tip onto a piping bag, fill the bag with the dough, and tap gently to remove air bubbles.

   Time: PT1M

6. Pipe Micado Sticks

   On a silicone baking mat placed on a perforated sheet, pipe continuous sticks about 12–13 cm long, applying steady pressure to keep the width uniform.

   Time: PT5M

7. Preheat Oven for Baking

   While piping, preheat the oven to 180°C with fan (convection) setting.

   Time: PT5M

   Temperature: 180°C

8. Bake the Sticks

   Place the sheet in the oven and bake for 10 minutes, or until the sticks are lightly golden.

   Time: PT10M

   Temperature: 180°C

9. Cool Baked Sticks

   Remove the tray and let the sticks cool completely on the sheet before handling.

   Time: PT15M

10. Melt White Chocolate

    Place the white chocolate in a microwave‑safe bowl and melt in 30‑second bursts, stirring after each burst, until smooth (about 2 minutes total).

    Time: PT2M

11. Cool Chocolate to Working Temperature

    Let the melted chocolate sit at room temperature until it thickens enough to coat but is still fluid (about 10 minutes).

    Time: PT10M

12. Prepare Pink Sugar Sprinkle

    In a small bowl, combine 3 tbsp granulated sugar with 2 drops red food coloring; mix until the sugar is evenly pink.

    Time: PT2M

13. Dip Sticks in Chocolate

    Hold each cooled stick by the base, dip it into the chocolate leaving about 2 cm of the base uncoated, then let excess drip back into the glass.

    Time: PT10M

14. Add Pink Sugar Decoration

    Place the chocolate‑coated sticks on a fresh silicone mat and sprinkle the pink sugar over them while the chocolate is still wet.

    Time: PT5M

15. Set the Chocolate

    Transfer the decorated sticks to the refrigerator and let them firm up for about 30 minutes.

    Time: PT30M

16. Store or Serve

    Once set, keep the micado sticks at room temperature in an airtight container for up to 10 days, or refrigerate for longer storage.

    Time: PT0M

Nutrition Facts

Calories

66

Protein

2 g

Carbohydrates

7 g

Fat

3 g

Fiber

1 g

Ingredient Substitutions

• Instead of Almond Flour: Ground almonds (same amount)
• Instead of All-Purpose Flour: Bread flour, Gluten‑free flour blend (same weight)
• Instead of Granulated Sugar: Caster sugar
• Instead of Vanilla Powder: Vanilla extract (½ tsp)
• Instead of Eggs: Egg substitute (2 tbsp each)
• Instead of White Chocolate (Pâtissier): Milk chocolate, Dark chocolate
• Instead of Granulated Sugar: Powdered sugar
• Instead of Red Food Coloring: Beet juice (few drops)

Equipment Needed

• Mixing Bowl
• Hand Mixer
• Immersion Blender
• Piping Bag
• 5 mm Plain Piping Tip
• Silicone Baking Mat
• Perforated Baking Sheet
• Oven
• Microwave‑Safe Bowl
• Glass Dipping Vessel

Critical Steps — Do Not Skip

• Toasting almond flour for proper flavor development.
• Ensuring the dough stays cool while mixing to avoid premature cooking.
• Piping sticks with consistent pressure to achieve uniform size.
• Cooling melted white chocolate to the right temperature before dipping.

Chef Tips from the Video

• Toast the almond flour on a low‑heat setting if your oven runs hot; this prevents a burnt flavor.
• For a glossy finish, temper the white chocolate using a microwave method: melt 2/3, add the remaining 1/3, stir until smooth.

Troubleshooting

Storage

Refrigerator: Up to 3 weeks in an airtight container.

Freezer: Can freeze for up to 2 months; thaw at room temperature before serving.

Room temperature: Best consumed within 10 days; keep in a cool, dry place.

Make-Ahead Tips

• Bake the sticks a day ahead and store them airtight; dip in chocolate just before serving.
• If the chocolate thickens too much after chilling, gently re‑warm in the microwave for 5‑10 seconds.

Frequently Asked Questions