|Plugra Butter 82% Fat||125|
|American Almond Almond Powder||50|
|King Arthur Pastry Flour||35|
|Cacao Barry Cocoa Powder||15|
|Fresh egg whites||125|
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.
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