| 624 gr | Almond paste |
| 156 gr | butter |
| 397 gr | whole eggs |
| 85 gr | cake flour |
preparation:
Cream almond paste and soft butter until well combined and smooth
Scrape down the sides of the bowl and mix again
Add beaten eggs gradually
spread in thin layers on a silpat
bake at 360 -400 degrees until light brown
| 227 gr | sugar |
| 14 gr | Lime Rappe |
| 4 pc | eggs |
| 170 gr | lime juice (fresh) |
| 298 gr | butter |
Place Lime Rappe and sugar in a bowl.
Add the eggs and lime juice and mix well.
Place the bowl over a pan of boiling water and whisk until thick and foamy.
Allow to cool, stirring occasionally. Incorporate the soft butter using a hand blender.
bake at 360 -400 degrees until light brown
| 454 gr | passion fruit puree |
| 454 gr | sugar |
| 227 gr | glucose |
| 57 gr | sugar |
| 28 gr | pectin |
| 21 gr | citric acid |
warm the fruit puree.
Combine the pectin and the second sugar quantity.
add to the warmed puree, whisk in so the pectin dissolves well.
add the glucose and sugar.
Bring to a boil and continue boiling until 219*-222* F.
Remove from the heat
Add the citric acid solution,combine well
Pour out immediately between bars or in a Flexi-mold and allow to set
| 320gr | cream |
| 35 gr | Espirit Des Alpes dark couverature 63% |
| 380 gr | trimoline |
| 100gr | coffee beans |
| 3 gr | cinnamon |
| 150 gr | butter room temperature |
preparation:
Break the coffe beans to release the flavor, place in a pot with the cream
,cinnamon, and trimoline.
Bring to a simmer (do not boil) remove from the heat, cover and let stand
for 1/2 hour.Reheat the cream.
Pour over the couverature in thirds to make a smooth emulsion.Add the
softened butter ay 95* and finish with a hand blender.
