
Vanille pâte sablée
Ingredients | Preparation |
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| Cream the butter with the icing sugar, then add previously scraped vanilla beans. |
Whole almond biscuit joconde
Ingredients | Preparation |
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| Beat the eggs with the icing sugar. |
Almond crisp
Ingredients | Preparation |
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| Melt the couverture chocolate and pour into the praline at room temperature. |
Chestnut cream
Ingredients | Preparation |
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| Scrape the vanilla pod. Bring the cream to a boil with the vanilla seeds, then let the mixture infuse for 10 minutes.
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Light white chocolate and vanilla mousse
Ingredients | Preparation |
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| Scrape the vanilla seeds. Bring the water mixed with the citric acid, salt, and vanilla seeds to a boil. |
White chocolate glaze
Ingredients | Preparation |
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| Boil the water and sugar with the glucose syrup.
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Assembly
Fill the Ø5cm half egg shaped molds half way with the vanilla mousse, then insert the chestnut cream center and add a little mousse before covering with a biscuit disc. |