Almonds mass

• 600g Eggs

• 500g Vanoise invert sugar

• 500g Almond powder

• 600g Flour

• 30g Vanoise pastry yeast

• 500g Goldina Margarine

Raise the eggs with the invert sugar for about 10min. Add the almond powder, the flour and the sifted baking yeast. Then add the hot melted butter.

Feed

• 125g Vanoise Fondant

• 125 g Almond powder

• 250g CRUNCHY PRALINE

Make balls of CRUNCHY PRALIN about 10 g, set aside in the fridge. Roll out the almond paste made with the almond powder and the fondant to about 3 mm, cut out using a cookie cutter then coat the ball with the crunch.

macaronade

• 300g White almond powder

• 130g Ti sugar

• 300g Egg whites

Mix the ingredients together.

Assembly and Finishing

Arrange the almond mass in the "24 cavity muffins" Flexipan (730, 40 mm deep) at mid-height, place the insert then fill with the remaining almond mass. Garnish with the macaroon, place the WHOLE RAW HAZELNUTS

crushed then sprinkle with icing sugar. Baking in a ventilated oven at 150 ° C for 25 to 30 min. After cooling, sprinkle with CODINEIGE