Almond Sable Breton

Used products: Almond Sable Breton

Preparation: Almond Sable Breton

Stir together yolks and sugar until they become to white fluffy mass. Add soft butter and almond paste. Then add salt, flour and baking powder.  Bake at 180°C. Make crumble and glaze with Alunga chocolate. Form a thin layer.

Banana caramelized and flambe with rhum

Used products: Banana caramelized and flambe with rhum

  • 100 g
  • 300 g
  • 50 g

Preparation: Banana caramelized and flambe with rhum

Make dry caramel, put banana slices in caramel and caramelized. Make flambe with rum.

Mousse Alunga chocolate

Used products: Mousse Alunga chocolate

Preparation: Mousse Alunga chocolate

Make cream anglaise from cream (1), milk, sugar, invert sugar and yolks. Add gelatin and pour over the chocolate. Make an emulsion, set cool until 30% and add whipped cream.

Yellow glaze

Used products: Yellow glaze

  • 110 g
    cold water
  • 378 g
  • 126 g
  • 13 g
    gelatin powder (200 Bloom)
  • 65 g
    water for hydrating
  • g
    white food colouring
  • g
    brown food coloring
  • g
  • 63 g
    shiny neutral icing
  • 252 g
    35% cream

Preparation: Yellow glaze

Mix gelatin powder with water.

Bring to boil water, sugar and glucose. Add nappage and cream. Bring to boil again, remove from heat and add gelatin mass. Add colour.