By Nicolas Boussin - Maxime Guérin

Recipe Glazed Bars

To make this dish

Ingredient list

  • Inverted puff pastry
    130 g T45 flour (A)
    250 g strong flour (T55, A)
    290 g T45 flour (B)
    600 g strong flour (T55, B)
    34 g salt
    290 g water
    10 g vinegar
    1 kg Unsalted 1kg butter Sheet 84% fat
    360 g Lescure Unsalted 250g butter Roll 82% fat
  • Creme Patissiere
    200 g whole milk
    50 g Lescure UHT Cream 35% fat
    40 g fine sugar
    60 g egg yolks
    13 g T55 flour
    13 g powdered cream
  • Royal icing
    100 g egg whites
    500 g icing sugar
    5 g white vinegar
  • Frangipane
    300 g Lescure 82% fat butter roll (melted)
    300 g eggs, room temperature
    300 g fine sugar
    300 g ground almonds
    300 g pastry cream
    50 g Boiron® lemon semi-confit
    50 g Boiron® orange semi-confit

The recipe, step by step

  1. 01

    Inverted puff pastry

    Mix the two flours (A) and the layering butter to produce kneaded butter. Make into a pat and cool in the refrigerator. Mix the flours (B), 34 g of salt, 360 g of butter, 10 g of vinegar and 290 g of water to produce a tempera. Roll into a ball and place in the refrigerator. Spread the kneaded butter and insert the previously spread tempera. Complete two double turns and then two single turns with the kneaded butter, observing resting times.

    Chef's Tip

    Use inverted puff pastry for this recipe.

  2. 02

    Creme Patissiere

    Make a creme patissiere using a traditional method.

  3. 03

    Royal icing

    Whisk all of the ingredients together until they have a semi-thick consistency.

  4. 04


    Mix the melted butter with the eggs at room temperature, mix in the caster sugar and frangipane. Whisk the confectioner's custard at room temperature with the slightly-mixed orange semi-confit and the lemon semi-confit and blend with the mixture. Place in the refrigerator.

  5. 05


    Roll out the puff pastry to about 1.5 cm to produce two 40 × 60 cm sheets and place in the refrigerator. Use a pastry brush to dampen the sides of the pastry with water. Spread the frangipane. Cover with the rest of the pastry. Seal the edges and place in the refrigerator. Prick and bake in a fan oven at 165°C for 45 minutes. Place a greased piece of paper over it when half done. Leave to cool. Sprinkle the royal icing over the baked puff pastry. Cut into 17 × 2.5 cm rectangles, sprinkle with flaked almonds, and return to the oven at 185°C for 4 minutes. Leave to cool.

    Chef's Tip

    Place the bars in a cake box so that they are not damaged in transport.

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