To make this dish
PATE SABLÉE360 g plain flour (T55, approximately 11% protein)
150 g icing sugar
60 g ground almonds
4 g salt
70 g eggs
210 g Lescure Unsalted 250g butter Roll 82% fat
HONEY SEED MIXTURE144 g Lescure Unsalted 250g butter Roll 82% fat
150 g sugar
125 g honey
105 g Lescure UHT Cream 35% fat
75 g pignons de pain
75 g sunflower seeds
100 g pumpkin seeds
120 g raw almonds
The recipe, step by step
Work the butter into the flour, icing sugar, salt and ground almonds.
Add the eggs and combine without overmixing.
HONEY SEED MIXTURE
Heat the butter, sugar, honey and cream in a saucepan until golden in colour.
Add the seeds and nuts and stir to combine.
Roll the pastry out to a thickness of 3 mm.
Prick with a fork and cut out to the size of a half frame.
Blind bake on a sheet of baking paper in a 150°C convection oven for approximately 25 minutes.
Spread the honey seed mixture into a half frame on top of the blind-baked pastry base.
Bake in a 165°C convection oven for approximately 12 to 14 minutes and let cool. Using a knife, cut into 8 x 10 cm rectangles, then cut each in half diagonallyChef's Tip
Be careful with the cooking process, as overcooking will make the cake smell like bitter caramel. The consistency will be too soft and sticky.