Almond petit four

Almond petit four


Almond Sable Breton

Used products: Almond Sable Breton

Preparation: 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

Used products: Almond Cremeux

Preparation: 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.