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Makes enough fingers for 10 containers
Recipe Step by Step
Almond Shortcrust Pastry
890g Traditional French wheat flour
450g Dry butter 84%
340g Icing sugar
110g Powdered blanched almonds
190g Whole eggs
As soon as the mixture is completely smooth, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Assembly and finishing
SQ JIVARA 40% OR AZÉLIA 35% OR BAHIBE 46% SQ PASSIONFRUIT INSPIRATION SQ CARAIBE 66% OR ILLANKA 63% OR MACAÉ 62% SQ RASPBERRY INSPIRATION
Make the shortcrust pastry and use a piping bag with a 7mm nozzle to pipe out strips on a 60 x 40cm baking tray. Freeze. Cut your strips into 9cm-long sticks. Bake on a micro-perforated silicone mat at 280°F (140°C) for approx. 45 minutes until they are completely dry. Coat the sticks with Inspiration couverture. Leave to harden. Coat them with milk or dark couverture, depending on your preferences, blowing on them to make sure they are covered. Leave to harden at 60°F (16°C). Arrange the sticks in Transparent Containers (ref. 8750).