Occitan nuts moelleux finger

Occitan nuts moelleux finger

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  

Pain de Gênes

Used products: Pain de Gênes

Preparation: Pain de Gênes

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

Used products: Apricot confit

  • 5.3 oz
    apricot puree
  • 0.3 oz
  • 0.1 oz
    agar agar
  • 7.1 oz
    Fresh Apricot
  • 0.7 oz
    olive oil
  • 0.5 oz
    fresh rosemary

Preparation: Apricot confit

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.