Crock Bubble
lngredients: ALMOND INSPIRATION
Procedures: 4
An original recipe by Philippe Givre, coordinator of Technical Expertise at L'École Valrhona
Almond Shortcrust Pastry
- 235g Traditional wheat flour
- 120g Dry butter 84%
- 90g Confectioner's sugar
- 30g Blanched almond flour
- 2g salt
- 50g eggs
- Mix the dry ingredients with the cold, cubed butter. As soon as the mixture is completely smooth, add the cold eggs.
- As soon as you obtain an even dough, stop mixing. Store in the refrigerator or spread out immediately.
- Bake at 300°F (150°C).
Speculoos Dough
- 100g Dry butter
- 100g Brown sugar
- 30g Molasses
- 25g Eggs
- 7.5g milk
- 200g Strong white bread flour
- 1g salt
- 2.5g Cinnamon powder
- 0.5 Orange zest
- 3g Baking powder
- Mix the sugars, cinnamon, orange zest, salt, flour and baking powder with the cold butter until it resembles crumbs, then add the eggs and the milk.
- Leave to rest, then spread out using a pastry rolling pin.
- Bake at 300-320°F (150-160°C).
Financier Sponge
- 190g Dry butter
- 205g Egg whites
- 1.5g Fine salt
- 30g Invert sugar
- 205g Confectioner's sugar
- 65g French white pastry flour
- 110g Blanched almond flour
- Make a beurre noisette and leave to cool.
- Mix the egg whites, salt, invert sugar, sifted confectioner's sugar, flour and almond flour using the flat beater in a stand mixer. Gradually add the beurre noisette.
Soft Almond Inspiration, Yuzu & Pear Ganache
- 135g Williams pear purée
- 90g Yuzu purée
- 12g Water
- 24g Dextrose
- 385g ALMOND INSPIRATION
- Make as you would a classic ganache: Heat the purées along with the water and dextrose, and gradually combine with the ALMOND INSPIRATION couverture to form an emulsion. Mix using an immersion blender until it forms a perfect emulsion.