By Nicolas Boussin - Maxime Guérin

Recipe Honey Seed Treats

To make this dish

Ingredient list

    360 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
    144 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

  1. 01


    Work the butter into the flour, icing sugar, salt and ground almonds.

    Add the eggs and combine without overmixing.


  2. 02


    Heat the butter, sugar, honey and cream in a saucepan until golden in colour.

    Add the seeds and nuts and stir to combine. 

  3. 03


    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 diagonally

    Chef'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.