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Corman Artisan

Baker-Pastry chef - Chocolatier-Ice confectioner

Flaky almond brittle pastry

4 pastries (18 cm square)

Chocolate puff pastry

550 g flour (13 % protein)
12 g salt
15 g Malt extract
200 g water
50 g Cocoa
100 g Sélection cream 35 % fat
75 g Dairy Butter 82 % fat - Block
500 g Dairy Butter 82 % fat - Sheet
  • Knead the dough with all the ingredients (except layering butter sheet) for 3 minutes.
  • Let the dough rest for one hour.
  • Roll out with the butter sheet. Give the dough two double turns and let it rest in the fridge overnight.
  • The following day, give the dough two final double turns.
  • Place it in the fridge to rest for half an hour.

Chantilly

120 g caster sugar
3 g vanilla pods
1000 g Sélection cream 35 % fat
  • Pour the cream into the mixer.
  • Using a knife, cut open the vanilla pod and mix the seeds into the cream. Add the sugar then put in the freezer for 15 minutes. When 1 cm of ice has formed around the edge, the cream is ready to be beaten using a medium speed.

Almond brittle

100 g Dairy Butter 82 % fat - Block
170 g Cane sugar
170 g Glucose syrup (43 DE)
170 g flaked almonds
170 g Almond
1 g vanilla pods
  • Put the butter, sugar and glucose in a pan and heat until completely melted. Add the almonds and mix with a wooden spatula.
  • Pour the mixture onto a Silpat baking mat and cover with a second mat. Using a rolling pin, spread out the mixture to cover the entire mat.
  • Take the top Silpat baking mat off and bake at 140 °C for 10 minutes with the vent open.

Did you know ?

(*) in the summer, we recommend using Corman Extra Butter 82% fat - Warm Environment, which has been especially developed for working in hot temperatures.


Assembly

  • Laminate the puff pastry to a thickness of 0.8 mm. Cut out twenty 20 cm diameter circles and let them rest for a further hour. Place on rimless baking trays, covering each tray with a second tray to ensure that the pastry rises evenly. Bake for 35 minutes at 165 °C.
  • Remove from the oven when cooked, and dredge lightly with a mixture of 100 g dextrose and 100 g icing sugar, so that they look shiny and crisp.
  • Cut the circles down to 18 cm diameter. Each pastry is composed of 5 puff pastry circles and is assembled by sandwiching together four circles, with a layer of chantilly and pieces of almond brittle in between each one. Place the fifth circle upside down to achieve a smoother surface.
  • Decorate as desired.

Corman'products of the recipe