Occitan nuts moelleux finger

Used Cacao Barry products
Petits Gâteaux

Occitan nuts moelleux finger

Level
level 1

Pure Paste 100% Almonds product description
Made of 100% fresh, lightly roasted almonds, our light caramel-coloured paste releases delicate and powerful flavours that will enhance all your creations, from crémeux and sauces to ice creams.

How did the Pure Paste 100% Almonds inspire this recipe? 
- Flavour: The combination of almond, apricot and rosemary all from the same location
- Technique: A pain de Gênes base whose classic almonds paste is replaced by the Pure Paste 100% Almonds, and the butter by the rosemary infusion with oven-baked seasonal apricots
- Format: Baked as finger food for easy tasting while retaining all the product’s flavours in one mouthful

 

Used Cacao Barry products
Recipe components

Pain de Gênes

IngredientsPreparation
  • 96g
    Icing Sugar
  • 310g
    whole eggs
  • 100g
    almond oil
  • 100g
    almond oil
  • 15g
    fresh rosemary
  • 60g
    flour
  • 4g
    Baking powder

Mix the Pure Paste 100% Almonds with the icing sugar in the mixer, then gradually add the eggs. Infuse the oil with rosemary and strain, then add to the mixture. Finally, add the sifted flour with the baking powder.

 

Apricot confit

IngredientsPreparation
  • 150g
    apricot puree
  • 8g
    sugar
  • 3g
    agar agar
  • 200g
    Fresh Apricot
  • 20g
    olive oil
  • 15g
    fresh rosemary

Bake the apricots in the oven with olive oil and rosemary at 190°C for 14 minutes, then cook the apricot purée with the sugar and agar agar. Leave to gel and mix everything together then pipe into a silicone tube mould.

Line an éclair mould with baking paper and pipe the moelleux mixture. Then place the apricot confit, pipe the moelleux mixture again and bake at 180°C for 13 minutes.