Complexity level  

Makes 12 snacks



1 Blueberry Confit
  • Puratos Topfil Blueberry 70% 20 g
  • Starfruit Blueberry PatisFrance 115 g
  • Mervex PatisFrance 15 g
  • NH Pectin PatisFrance 3 g
  • Xylitol 15 g

Heat the fruit purée between 40 and 50°C, add the sugar with the pectin and the Mervex. Bring to a boil and add the Topfil. Cool quickly, set aside in the refrigerator at +4°C to allow the pectin to act completely. Blend to soften.

2 Almond Hazelnut Cream
  • Mervex PatisFrance 50 g
  • Margarissime PatisFrance 100 g
  • Superpomme 38% PatisFrance 80 g

Mix the ingredients and place 30 g in the silicone tube molds.

Bake at 155°C for 20 minutes.

3 Shortcrust Pastry
  • Margarissime PatisFrance 250 g
  • Icing sugar 170 g
  • Salt 2 g
  • Superpomme 38% PatisFrance 70 g
  • Almond in Powder PatisFrance 50 g
  • Pastry Flour PatisFrance 420 g

Mix the powdered ingredients with the Margarissime, then add the Superpomme. Roll out and cut into 2 mm thick pieces. Cut into 2 cm circles. Place the circles on Silpain® impression mats.

Bake at 155°C for 15 minutes. Set aside.

4 Assembly and Finishings
  • Unmold the almond cream tubes then fill with the blueberry confit.
  • Close the tubse with a small disc of shortbread.
  • Dip the snack base in a preparation made with 50% of Belcolade Selection Noir 55% Cacao-Trace and 50% of Belcolade Cocoa Butter Cacao-Trace.
  • Place a tempered chocolate chip and some chopped Almonds PatisFrance.

Get in touch

More details about this recipe or our related services?