Recipe created by our Chefs
Yann LE MOAL,
Executive Chef of Traiteur de Paris
Product benefits
- A smooth, creamy Gianduja and dark chocolate filing (made with fair trade cocoa) over a buttery almond crumble
- A premium dessert, hand-decorated in the style of a mendiant with almonds, roasted hazelnuts, and pistachios
- Vegetarian recipe
Recipe steps
Step 1
Draw the Gianduja Shortbread up,
Step 2
Carefully place the flak wafer on top and poach the strawberry confit,
Step 3
Decorate the wafer with pieces of fresh strawberries and raspberries,
Step 4
Serve separately the strawberry coulis with caraway seeds.
Chef's tip
The biscuit should be made the day before and baked on a baking sheet. When the tuile begins to harden slightly, cut out with a cookie cutter to the diameter of the dessert.
