Occitan nuts moelleux finger

Level:: Easy

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

96 g

Icing Sugar
224 g

Cacao Barry Pure Paste - 100% Almonds - paste - 5kg bucket
310 g

whole eggs
100 g

almond oil
100 g

almond oil
15 g

fresh rosemary
60 g

flour
4 g

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.

150 g

apricot puree
8 g

sugar
3 g

agar agar
200 g

Fresh Apricot
20 g

Olive oil
15 g

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.