- A recipe by Gaël ETRILLARD
Ingrédients
Ground almond – 150g
Ground pistachio – 100g
Cassonade (Light brown sugar) – 190g
Egg whites – 75g
Egg yolks – 94g
Salt – 1.5g
Butter (melted 40°C) – 220g
Egg whites – 274g
Sugar – 120g
Buckwheat flour – 130g
Baking powder – 6g
Matcha – 3g
In a robot coupe, put the ground almond, brown sugar, 75g of egg whites, egg yolks, salt, and butter.
Blend until smooth.
Whip up the 274g of egg whites and add sugar gradually. Whip until stiff.
Add 1/3 of the egg whites in the almond mixture, folding gently.
Add the rest of the egg whites.
Sieve the flour with baking powder and matcha.
Fold in with almond batter.
Cut the jelly with a 3cm diameter cutter.
Pipe the cake mixture halfway in the rings and add the jelly.
Top up with the rest of the mixture and dust with rock sugar.
Bake at 170°C for 14mn.
Gael Etrillard is an internationally renowned pastry chef, known for his mastery of patisserie and his ability to combine traditional techniques with modern innovations.
His outstanding career and numerous awards have made him a household name in the world of patisserie.
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