Almond petit four

Recipe components

Almond Sable Breton


Melt the butter.
Add flour and baking powder sifted together and mix gently.
Add the praline and fold in the eggs.
When well mixed, pipe 10 gr onto each Savarin mould. Bake at 160° for 18 minutes, open valve.  

Almond Cremeux


Soak the gelatine in the water and heat the mixture to 35°C.
Add it to the chocolate melted at 45°C and the praline, and mix with a cutter or hand blender.
Add the semi-whipped cream to lighten it  and pipe in a half-sphere mould Ø 4.

Crispy Feuilletine


Heat Praline Feuilletine to 40°C, roll out at 2 mm thickness and cut into discs of 35 mm.       

Velvet effect


Melt the cocoa butter to 45°C.
Add the chocolate and mix well until melted. Spray with a gun onto the frozen piece.