Blue Lavander

• 375 g of Puratos Tegral Patacroute
• 15 g of Belcolade Premium Dutch Cocoa Powder, 22-24
• 50 g PatisFrance Noisettes Brutes Rapées
• 50 g of Icing Sugar
• 1/2 pc of Orange Zest 
• 225 g of Butter 
• 5 g of Salt 
• 80 g of Egg 

Method:

1. Mix Puratos Tegral Patacroute, Belcolade Premium Dutch Cocoa Powder, PatisFrance Noisettes Brutes Rapées, icing sugar, salt, orange zest, eggs and butter together until you obtain a sandy texture. 
2. Store in the fridge to obtain a firm texture.
3. Roll out to 3 mm, cut with cutter and bake on reverse half sphere silicon mould of 4,5 cm. 
4. Bake at 180 °C, during ± 15-20 min.

Ingredients:

• 200 g of Puratos Festipak 
• 50 g of Milk 
• 4 g of Lavender 
• 45 g of Invert Sugar 
• 320 g of Belcolade Noir Supreme, E740/J 
• 55 g of Butter (cutted in small pieces) 

Method:

1. Bring Puratos Festipak and milk to 60 °C and infuse with lavender during 5 min. 
2. Add the invert sugar and bring to 80 °C, then pour it onto the Belcolade Noir Supreme and blend with a hand mixer to smooth it. 
3. When the ganache reaches a temperature of 35-38 °C, add the butter. 
4. Homogenize with a hand mixer. 
5. Pour into the baked shell and let it crystallize between 16-18 °C during minimum 2 hours.

Ingredients:

• Puratos Topfil Apricot

Method:

1. Pipe Puratos Topfil Apricot on top of the crystallized ganache.

Ingredients:

• 150 g of PatisFrance Noix de Pécan Hachées (roasted and crushed)
• 150 g of Brown Sugar 
• 150 g of Flour 
• 80 g of Butter 
• 3 g of Salt 

Method: 

1. Mix all the ingredients together to obtain a sandy texture. 
2. Bake at 170 °C during ± 12 min. 
3. Let it cool down and sprinkle the PatisFrance Noix de Pécan Hachées crumble on top of the Puratos Topfil Apricot.