Sable pastry with pistachios and honey

• 1.Soften the butter. Add icing sugar, honey, heavy cream, sea salt and scraped out
  2.vanilla seeds.
  3.Whip the mix until fluffy.
  4.Add flour and chopped pistachios and mix briskly until well combined.
  Refrigerate the dough for 1 hour.
  5.Roll the dough out to 2.5 mm / 0.098 inch thickness to line the sides of the 7 cm /
  2.76 inches Ø tart ring.
  6.Place on a Silpain mat and dresser 25 g / 0.88 oz of Pate a Choux into each ring.

Pate a Choux

• 1.Bring the milk, water, butter, salt and sugar to a boil.
  2.take the pot from the cooker and stir in the flour.
  3.Roast for 2 - 3 minutes thoroughly, until the dough no longer sticks to the sides of the pot.
  4.Add the roasted mixture and stir at first speed using a paddle.
  5.Little by little add the eggs at room temperature and continue stirring to obtain a smooth shiny dough.

Short Pastry for Craquelin with raw sugar

• 1.Beat the butter and sugar to obtain a smooth mixture, add the flour and knead
  very briefly into the mixture.
  2.Refrigerate the dough.
  3.Roll the dough out to 2 mm / 0.079 inch thickness and cut out with a 5.5 cm / 2.17
  inches Ø circle.
  Baking temperature: 160°C / 320°F, 140°C / 284°F fan oven
  Baking time: approx. 25 minutes, 20 minutes
  Baking temperature: preheat to 180°C / 356°F,
  insert tray, set oven to 160°C / 320°F
  Baking time: approx. 50 minutes Cut open the base.

Roasted hazelnuts Joconde sponge

• 1.Beat the ground hazelnuts together with the first quantity of sugar, invert sugar
  and fresh eggs in a mixer for approximately 10 minutes.
  2.Gently whisk the egg whites and the second quantity of sugar to form a soft meringue and fold in.
  3.Add the warm liquid butter and carefully fold in the pastry flour.
  4.Spread in a 560 x 360 mm / 22.05 x 14.17 inches silicone frame, bake.
  5.Baking temperature: 200°C / 392°F
  Baking time: approx. 20 minutes
  6. Leave to cool. Spread with Crumble Chocolat and cut out a 5.5 cm / 2.17
  inches Ø circle.

Pralinosa cream

• 1.Mix the vanilla cream with the dissolved Pralinosa and fold in the whipped cream.

Crumble Chocolate dark Maracaibo Clasificado 65%

• 1.Mix the croquantine and nibs, add the warmed couverture and mix well.

Apricot garnish with thyme

• 1.Halve the apricots. Bring the water, sugar, Yuzupuree, vanilla pod and thyme to the
  boil and pour over the apricots.
  2.Leave to stand for 24 hours. Then peel off the skin.

Pastry Cream (hot)

Montage

• 1.Pour 10 g / 0.35 oz of whipped cream into the sable/pate a choux/craquelin.
  2.Place half an apricot inside.
  3.Pipe in 20 g / 0.71oz of Pralinosa cream.
  4.Put the biscuit/crumble circle on top.
  5.Place 2 cm / 0.79 inch Ø couverture circle on top and pipe a rosette of whipped Pralinosa cream on top.
  6.Place the hazelnut pieces above.