Complexity level  

Makes 20 pieces 80 mm diameter


1 Shortbread
  • Butter 250 g
  • Icing sugar 170 g
  • Salt 2 g
  • Whole eggs 100 g
  • Roasted Blanched Almond in Powder PatisFrance 100 g
  • Flour 390 g

Mix all ingredients together until obtaining a good texture. Roll out to a 3-mm thickness and cut in the shape of the ring. Pre-bake at 160°C for 15 minutes in a convection oven.

2 Almond Cream
  • Sugar 150 g
  • Roasted Blanched Almond in Powder PatisFrance 150 g
  • Butter 150 g
  • Eggs 150 g

Mix all the ingredients with the paddle and fill 25 g in the pre-baked tart. Put back in the oven for 10 minutes at 160°C.

3 Praliné Cremeux
  • Cream 60 g
  • Beef Gelatin in Powder PatisFrance 3 g
  • Water 15 g
  • Cream 250 g
  • Salt 3 g

Heat the cream and melt the pre-soaked  gelatin in it. Mix the praliné, pure hazelnut paste and hot cream. Pour the remaining cream to get a perfect emulsion.

4 Almond Chantilly
  • Blanched Almond in Powder Patisfrance 150 g
  • Cream 700 g
  • Beef Gelatin in Powder PatisFrance 3 g
  • Water 18 g

Mix the cream and the roasted almond, let infuse overnight. Pour through a sift and add the melted, hydrated gelatin.  Whip the cream until you get a soft  smooth cream. Fill a 4-cm metal  ring with the chantilly and freeze.

5 Assembly and Finishings
  • Fill the baked tart with 35 g of praliné cremeux and leave to set at 4°C. 
  • Take the chantilly ring and glaze with Puratos Miroir Glassage Neutre, put on top of the crémeux.
  • Decor with some roasted nuts and gold leaves.

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