Autumn

Whip the egg whites on medium speed, gradually add the granulated sugar while continuing to whip.
Whip until medium stiff-peaks.
Sift together the confectioners’ sugar, almond and hazelnuts powder.
Gently and quick fold the dry ingredients into the meringue.
Spread the dough onto a baking paper. (60-40cm).
Dust with confectioners’ sugar.
Bake in a convection oven at 160° C for about 30 minutes.
Cool completely.

Make a caramel with the sugar over a high heat.
Pour the caramel on a baking paper. Cool completely at room temperature. Cut into small pieces.
Sieve to remove the fine powder from the small caramel pieces.
Melt the chocolate, add the oil and the caramel dices.
Spread onto the baked dacquoise.
Put direct the chocolate biscuit onto the still liquid chocolate.
Let set into the fridge or freezer. Cut in desired shapes.
Put the frozen fig compote onto the biscuit and pipe the almond cream on top of it.
Decorate with dry figs, caramelized pecan nuts and chocolate decoration.

Bring the fresh cream (400g) to simmer over medium heat.
Pour onto the Lait Selection Cacao Trace drops and the almond praline. Blend with a spatula.
Add the cold cream and mix with a handblender. Cover with plastic wrap.
Keep 1 night in the fridge.
Whip the cream slowly. (Take attention: don’t overwhip the cream!)

Clean the figs.
Cut in small pieces and put with cane sugar, orange zest and cinnamon powder in a pan.
Let Simmer for a few minutes on low heat. Mix with a hand blender.
Add at the apple dices let simmer for 1-2 minutes.
Pour the compote in a flexipan and keep in the fridge.

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