Almond petit four
Recipe

Almond Sable Breton
Ingredients | Preparation |
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Melt the butter. |
Almond Cremeux
Ingredients | Preparation |
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Soak the gelatine in the water and heat the mixture to 35°C. |
Crispy Feuilletine
Ingredients | Preparation |
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Heat Praline Feuilletine to 40°C, roll out at 2 mm thickness and cut into discs of 35 mm. |
Velvet effect
Ingredients | Preparation |
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Melt the cocoa butter to 45°C. |