Almond moelleux

In a blade mixer, combine marzipan, orange cubes LWA and eggs. Whip the egg white and sugar. Add the sieved powders. Add the melted brown butter and mix until smooth. Pipe the butter into the silicone molds and bake at 170°C.

Almond crumble

In a mixer with the paddle attachment, mix the butter. Combine all the powders together, Cesarin Fruit HG - Orange and add to the cold butter cut in cubes. Mix until crumble. Leave it to rest in the fridge for 2 hours. Bake at 160°C for 20 minutes or unti I golden color.

Almond praline shortbread base

Melt the chocolate and cocoa butter at 45°C. Add the pure almond paste and praline to the chocolate and add orange granules of Fruit HG. Stir well to combine the three different ingredients.Pre-crystallize the praline at 23°C, add the baked crumble pieces, and pour into the base molds. Leave it to crystallize in the fridge before unmolding.

Note: This is used for the individuai pastries and 1 portion is 30 g.

Namelaka caramel cream

Bring the milk and caramelized sugar to a boil. Pour the hot milk over the chocolate and emulsify. Add the liquid cold cream and blend. Leave to set in the refrigerator overnight. Whip the namelaka before using it.

Assembly

Scale 30 g. of praline crumble in the silicone molds and close with almond moelleux sponge. Pour the caramel Namelaka into the silicone molds and close with the frozen sponge/praline. Unmould and decorate the side of the pastry with the Namelaka with a piping bag. Decorate the center with the Ripple Mango Selezione from Cesarin. Finish with circle of chocolate caramel ring a round the pastry."