Ingredients Metric/g
Plugra Butter 82% Fat 125
Confectionary sugar 150
American Almond Almond Powder 50
King Arthur Pastry Flour  35
Cacao Barry Cocoa Powder 15
Fresh egg whites 125
Apple compote 12.5
Total weight 512.5



Prepare beurre noisette by heating the butter in a saucepan until light brown; then strain.

Mix all the dry ingredients together.

Add the egg whites, apple compote, and strained beurre noisette.

Let mature overnight.

Pipe in molds and garnish with gianduja cubes, candied orange, and cacao nibs.

Baking Instructions

Convection Oven: 190ºC/375°F, vent closed for about 8-10 minutes.

Let cool and keep in an airtight box or freeze.

Formulation courtesy of The French Pastry School