To make this dish
PATE SABLÉE360 g plain flour (T55, approximately 11% protein)
150 g icing sugar
60 g ground almonds
210 g Lescure Unsalted 250g butter Roll 82% fat
70 g egg
MIELLA MIXTURE160 g Lescure Unsalted 250g butter Roll 82% fat
168 g sugar
136 g honey
116 g cream
250 g flaked almonds
MIELLA COATING300 g chocolat noir
The right ingredientsLescure Unsalted 250g butter Roll 82% fat
The recipe, step by step
Work the flour, icing sugar, salt and ground almonds into the butter.
Add the eggs and mix briefly.
Heat the butter, sugar, honey and cream in a saucepan and cook until golden in colour.
Stir in the slivered almonds to combine.
Roll out the pastry to a thickness of 3 mm.
Prick the pastry and cut out a rectangle the same size as the half-frame.
Pre-bake in a 150°C convection oven for approximately 25 minutes.
Prepare the miella mixture and spread on top of the pre-baked pastry base placed in the half-frame.
Bake in a 170°C convection oven for approximately 10 to 12 minutes and let cool.
Cut into 3.5 x 12-cm rectangles using a knife.
Coat with the tempered dark chocolate.Chef's Tip
Be careful with the cooking because if it is overcooked, the cake will smell like bitter caramel. The consistency will be too soft and sticky.