Almond sablé

1. Mix the ingredients in sequence, start with the softened butter, fine salt, icing sugar, ground almonds, eggs and flour.
2. Refrigerate for a few hours to rest
3. Roll out the dough to a thickness of 2 mm
4. Bake at 160C – 12 to 15 mins

Crispy pecan nuts

1. Melt the chocolate
2. Add the praline then the feuillantine

Chocolate crémeux

1. Heat the cream and milk
2. In a medium bowl whisk the egg yolks with sugar. Gradually whisk in the hot cream.
3. Transfer the mixture to the saucepan and cook over a moderate low heat until it reaches 82C
4. Pour the cream over the milk chocolate, keep it for 3 mn to let melt the chocolate.
5. Process the emulsion with a hand blender to perfect the crémeux.

Whipped coffee ganache

1. Heat the cream and coffee beans, leave to infuse for 15 mn
2. Reheat and add the gelatin, pour over the white chocolate
3. Mix well with hand blender, add the cold cream.
4. Mix well and refrigerate for next day before whipping.