Composition

Apricot almond financier cookie

Creamy chocolate-apricots

Almond mousse

Apricot almond financier cookie

• 40g almond powder
• 115g icing sugar
• 50g flour
• 60g the delicious
• 105g egg whites
• 10g invert sugar
• 150g apricot

Progression

With a leaf mixer, successively mix all the ingredients together then pour everything into a circle 20

Bake in a ventilated oven at 170 ° for 17 min.

Creamy chocolate-apricot

• 200g mashed apricots
• 10g cocoa butter
• 360g milk chocolate
• 60g gelatin mass
• 380g unsweetened whipping cream

Progression

In a saucepan, heat together the apricot purée and the cocoa butter poured over the milk chocolate and the gelatin mass, mix everything well then add the whipping cream and mix again

Almond mousse

• 150g whipping cream
• 150g milk
• 40g gelatin mass
• 125g almond paste
• 150g whipping cream

Progression

In a heated saucepan, pour the milk and cream over the gelatin mass and the almond paste. Mix everything, let cool about 26 ° then add the lightly whipped cream