Complexity level  

Makes 20 pieces

Café Ambré


1 Hazelnut Shortbread
  • Butter 200 g
  • Salt 4 g
  • Raw Hazelnut in Powder PatisFrance 100 g
  • Icing sugar 100 g
  • Whole eggs 85 g
  • Flour 400 g
Cut the butter in small cubes. Add all the ingredients then slowly mix with the paddle. Roll out at a 2-mm thickness then fill the tart ring with dough strip. Bake at 160°C for 18 minutes.
2 Crunchy
  • Pralicrac Noir PatisFrance 100 g
  • Roasted broken Noisette IGP Piémont Blanchie PatisFrance 100 g
  • Puffed rice balls 70 g
  • Vanilla Pod PatisFrance 2 pcs
  • Cocoa nibs 50 g
  • Fleur de sel 1 g

Warm the Pralicrac and mix with the other ingredients. Fill in the tart shells with 25 g of crunchy.

3 Vietnam Cremeux
  • Milk 137 g
  • Glucose Syrup PatisFrance 20 g
  • Gelatin in Powder PatisFrance 4 g
  • Water 24 g
  • Cold cream 275 g
  • Vanilla Pod PatisFrance 2 pcs
Melt the chocolate, milk, vanilla, and glucose together. Add the hydrated gelatin and blend with the cold cream. Keep in a fridge. Once set, blend and fill the tart.
4 Banana Compote
  • Puratos Topfil Finest Banana 70% 400 g
  • Sugar 200 g
  • Cream 100 g
  • Butter 80 g
  • Brown Rum 30 g
  • Vanilla Pod PatisFrance 1 pc

Make a caramel with the sugar. Stop the caramel by adding the banana compote, cream and vanilla. Add the butter and the rum then blend. Leave to cool down.

5 Assembly and Finishings
  • Bake the tart shells. 
  • Pipe a small quantity of cremeux and add 25 g of crunchy on top.
  • Fill the tart with 22 g of cremeux.
  • Blend the banana compote and pipe 28 g on top.
  • Smooth the surface and place to the freezer.
  • Glaze with Puratos Harmony Sublimo Neutre.
  • Decor with some dried bananas and cocoa nibs.

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