Bleu Lavande


Short Crust Method
  • Mix flour, almond flour, 10X sugar, salt and butter together until obtain a sandy texture. 
  • Add eggs gradually until obtain homogenous texture. 
  • Laminate at 3 mm. 
  • Chill dough. 
  • Cut discs of 2.5 inches and bake upside down on half sphere flexipan in a deck oven at 356°F 15-20 min.

Lavender Ganache Method
  • Heat cream and milk to 140°F and infuse with dried lavender for 5 min. 
  • Sift, replace lost liquids and add invert sugar. 
  • Re-heat. 
  • Pour over chocolate and blend smooth. 
  • Add butter at 95°F and blend using a hand mixer. 
  • Pour into baked shells and let crystallize minimum 2 hours.

Apricot Jam Method
  • Pipe on top of crystallized ganache.

Crumble Method
  • Mix all ingredients to a sandy texture. 
  • Bake dry in a deck oven at 340°F approx. 12 min.

  • Bake shells & fill with ganache. 
  • Let crystallize for minimum 2 hours. 
  • Pipe Vivafil on top and finish with pecan crumble.

About this Recipe:

Complexity level:  


Related recipes