Crust Sable

• 1.In a bowl to paddle icing sugar,butter,salt.
  2.gradually add to sieved flour,cinnamon,almond powder.
  3.rest chiller then thiner spread out, push the ring pick on the pan
  4.Preheated convection at 160°C about 12 to 15 minutes to bake.
  

Pecan Moist

• 1.In a bowl to lightly whisk eggs, sugar,salt.
  2.add to melted butter,couverture.
  3.sieved flour into the mixture bowl.
  4.paddle to stir Yogurt,pecan nuts and put it on the pan.
  5.Preheated convection at 160°C about 15 to 20 minutes to bake.
  

Caramel SWEET Paste insert

• 1.in a pot cooked until caramel sugar,water,glucose.
  2.add to salt goutmet cream, milk, potato paste, vanilla.
  3.put it the gelatin then sieve to through.
  4.ready to pour into the mould and freeze it.

72% Dark chocolat Cremeux

• 1.In a pot heat on cream, glucose.
  2.pour over couverture and gelatin.
  3.using blender make a softly texture.
  4.add to Lime zest.
  5.put in the fridge to chiller untill set.(overnight)

Dark Glazed

• 1.In a pot boiled cream,glucose,sugat,cocoa powder at 110°C
  2.put it the gelatin, dark couverture bowl.
  3.using handblender until smooth texture.
  4.chiller overnight until set before usage.

Montage

• Temperature - 04 Degrees
  Shape - Cylinder
  Veliche - 72%% Dark Couverture
  
  
  1) Dispose first in flexipan mould the 72% Veliche Cremeux at half space
  2) Pour frozen caramel sweet potato paste insert at well middle
  3) Finish to pour 72% Veliche Cremeux then close with pecan moist, freeze again
  4) Removed from flexipan mold then ready to be glazed it.
  5) Last touch with Leman decoration and edible flower in blue colour