Complexity level  

Makes 25 cookies (80 mm diameter)

Mould: De Buyer® perforated tartlet rings 85 mm

Café Ambré


1 Cookie Dough
  • Butter 225 g
  • Molasses sugar 181 g
  • Caster sugar 91 g
  • Muscovado sugar 91 g
  • Eggs 100 g
  • Flour 400 g
  • Volcano PatisFrance 4 g
  • Salt 5 g
  • Vanilla Pod PatisFrance 1/2 pc
  • Concentrated Madagascar Bourbon Vanilla Extract PatisFrance 5 g

In a beater using the paddle, soften the butter. Stir in all the sugars then give it a creamy texture. Add the eggs, the baking powder Volcano with the flour and then the scraped vanilla pod and vanilla extract. Spread between two sheets of baking paper at 4-mm thickness. Set aside in the freezer for a clean cut.

2 Piedmont praliné filling
  • 350 g
  • Noisettes IGP Piémont Blanchies PatisFrance 200 g
  • 125 g
  • Fleur de sel 0,75 g

On a baking tray, prepare some rings of 50 mm in diameter with a strip of greaseproof paper (or a round silicone insert of 50 mm in diameter). Mix the praliné and the fleur de sel. Pour 14 g into the rings. Lightly roast the hazelnuts and cut in half. Place them on top of the rings. Add sommé pieces of chocolate in buttons. Freeze.

3 Assembly and Finishings
  • Cut discs of 65 mm diameter in the very cold or frozen dough.
  • Place on a sheet of baking paper and transfer to a baking tray. 
  • Cut a ring with an outer diameter of 65 mm and an inner diameter of 50 mm. Place it on the previous disc.
  • Place an 85 mm tartlet ring around it.
  • Leave the dough to return to room temperature and pre-heat the oven to 170°C.
  • Insert the 50 mm palet into the ring and place immediately in the oven.
  • Bake at 170°C for 10 minutes with a 70% ventilation. 
  • Leave it to cool down on the baking tray. 

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