Duo Gourmand Finger Pastries

Almond Sablé Dough

Ingredients:

• 250g butter (soft)

• 250g powdered sugar

• 50g ground almonds

• 15g salt

• 5g vanilla extract

• 350g flour

• 2 eggs

Method:

1. Cream butter and powdered sugar.

2. Add ground almonds, eggs, vanilla, then flour.

3. Roll to 3mm thickness.

4. Cut into 13.5×4cm rectangles.

5. Bake at 170°C for 15 min. Cool.

Cherry Compote

Ingredients:

• 155g cherries (pitted)

• 220g apricot jam

• 80g cherry juice

• 85g gelatin mass (20g gelatin + 120g water, bloomed)

Method:

1. Simmer cherries, jam, and juice.

2. Remove from heat, add gelatin.

3. Blend lightly. Chill.

Almond Mousse

Ingredients:

• 145g heavy cream (1)

• 135g almond paste (50%)

• 25g egg yolks

• 25g gelatin mass

• 70g heavy cream (2), whipped

Method:

1. Heat cream (1), melt almond paste.

2. Pour over yolks and gelatin.

3. Cool to 25°C.

4. Fold in whipped cream (2).

Pâte à Choux Biscuit

Ingredients:

• 70g butter

• 100g flour

• 150g water

• 115g whole eggs

• 215g egg whites

• 60g sugar

Method:

1. Boil water and butter.

2. Remove from heat, add flour, mix well.

3. Cook 2 min, cool slightly.

4. Beat in eggs gradually.

5. Whip egg whites and sugar to stiff peaks.

6. Fold into choux batter.

7. Spread on tray.

8. Bake at 170°C for 13 min.

9. Cut into 11×15cm rectangles.

White Chocolate Glaze

Ingredients:

• 300g white chocolate (29%)

• 300g cocoa butter

Method:

Melt together. Use at 35°C.

Assembly

1. Pipe 30g cherry compote into molds. Freeze.

2. Add 30g almond mousse.

3. Place pâte à choux rectangle on top. Freeze.

4. Glaze with neutral mirror glaze.

5. Dip ends in white chocolate glaze.

6. Decorate with Jellie Flake or white chocolate decor.

Elegant almond-cherry finger pastries with sablé base, almond mousse, cherry compote, and white chocolate glaze.