Complexity level  

Makes 3 pieces of 18 cm of diameter

Café Ambré


1 Shortcrust
  • Flour 375 g
  • Blanched Almond in Powder PatisFrance 80 g
  • Icing sugar 150 g
  • Butter 225 g
  • Salt 3 g
  • Eggs 80 g

Mix the flour, almond powder, icing sugar, salt and butter together until obtaining a sandy texture. Add the eggs. Cool down in the fridge to get a firm texture. Roll out to a 3 mm thickness, cut to the adapted size of your ring and put the dough in. Bake at 170°C for 10 to 12 minutes. When the tart is cold, coat it with tempered chocolate.

2 Gianduja Mousse
  • Milk 80 g
  • 240 g
  • Gelatin in Powder PatisFrance 4 g
  • Water 20 g
  • Cream (softly whipped) 300 g

Warm the milk at 90°C, then pour over the Gianduja and the pre-soaked gelatin. Blend to homogenize. Cool down until reaching 30°C and incorporate the cream. Fill the tart up to 0.5cm from the edge with the mousse and let set in the fridge.

3 Venezuela 43% Ganache
  • Fresh cream 360 g
  • Vanilla Pod PatisFrance 1 pc
  • Glucose 40 g
  • Butter 40 g
  • Belcolade Suprême Noir 70.5% Cacao-Trace 70 g
  • 320 g

Warm the cream, vanilla with glucose and butter at 80°C, then pour over the chocolates. Blend to homogenize. Pour in a silicone mold and let set at 15°C. Place in the freezer. Unmold and spray with a preparation made with 50% of chocolate and 50% of cocoa butter.

4 Caramelized Hazelnuts
  • Blanched Hazelnuts PatisFrance 350 g
  • Sugar 100 g
  • Water 30 g

Boil the water with the sugar up to 110°C. Add the nuts and place back on the heat. Mix until the nuts are coated with the sugar. Place immediately on a plate with baking paper.  

5 Assembly & Finishings
  • Place the sprayed ganache on top of the tart. 
  • Place some sugared nuts around the ganache. 
  • Decorate with some drops of Puratos Miroir Glassage Neutre and caramelized nuts.

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