Steps: 8

An original recipe by David Briand, Pastry Chef at École Valrhona. Makes six 16 x 3.5cm desserts

Recipe steps


  • 190geuropean butter
  • 140gconfectioner's sugar
  • 45galmond flour
  • 3gsalt
  • 80geggs
  • 95gpastry flour
  • 275gpastry flour
  1. Cream the butter. Combine the creamed butter, salt, confectioner's sugar, almond flour, eggs and the smaller portion of flour. Do not beat this mixture. As soon as you have a homogeneous mixture, add the remaining flour very quickly. Store in the refrigerator or spread out immediately. Bake at 300°F (150°C).


  • 125galmond flour
  • 100gsugar
  • 185geggs
  • 50geuropean butter
  • 40gEgg whites
  • 25gsugar
  1. In an electric mixer, combine together the almond flour, the larger portion of sugar and the eggs. Once this mixture has been lightly aerated, incorporate the warm (120°F or 50°C) melted butter. At the same time, beat the egg whites with the other portion of sugar. Gently combine these two mixtures. Spread into a frame and bake at 355°F (180°C) for 15-20 minutes.


  • 130gdried apricots
  • 230gapricot purée
  • 130gapricot halves
  • 0.5eaVanilla bean
  • 10gsugar
  • 2gpectin NH
  1. Poach the dried apricots in water for 10 minutes. Rinse them in cold water and dice. Cook the diced apricots, purée, apricot halves, and vanilla on low heat for approx. 20 minutes, stirring throughout. Combine the pectin and sugar then add them to the apricot mixture. Bring to a boil while stirring vigorously. Set aside.


  • 0.5gvanilla bean
  • 320gwhipping cream
  • 65gWhole milk
  • 65gEgg yolks
  • 45gsugar
  • 5gpowdered gelatin
  • 25gWater for gelatin
  1. Infuse the vanilla bean in the cream and milk.
  2. Mix the egg yolks and sugar (but do not beat). Heat the cream and milk, gradually pour over the egg yolk mix then add the rehydrated gelatin.
  3. Heat to 185°F (84°C).
  4. Gradually pour onto the melted ALMOND INSPIRATION.
  5. Immediately mix using an electric mixer to make a perfect emulsion.
  6. Strain through a chinois, and pour into insert molds at approx. 105°F (40°C).


  • 450gWhole milk
  • 90gegg yolks
  • 45gsugar
  1. Bring the milk to a boil and pour into the premixed egg yolk-sugar combination (without blanching). Thicken the mixture at a temperature of 185°F (84-85°C). Strain and use immediately.


  • 570gcrème anglaise
  • 6ggelatin
  • 30gWater for gelatin
  • 850gwhipping cream
  1. Add rehydrated gelatin to the warm, strained Crème Anglaise. Form an emulsion by gradually pouring the mixture over the melted ALMOND INSPIRATION.
  2. Immediately mix using an electric mixer to make a perfect emulsion.
  3. Once the mixture is smooth, check the temperature is at 100°F (38°C) and add the frothy whipped cream. Pour immediately and freeze.


  1. Make a syrup by cooking the larger portion of water, sugar and glucose at 220°F (104°C).
  2. Add the sweetened condensed milk and rehydrated melted gelatin. Melt both the ALMOND INSPIRATION and COCOA BUTTER and then gradually pour the condensed milk on top. Immediately mix using an immersion blender to make a perfect emulsion.
  3. Bring the ABSOLU CRISTAL to a boil, add it to the smaller portion of water and mix again with an immersion blender. Leave to set for 24 hours before use.
  4. Reheat the frosting to 90-95°F (32-34°C), mix in an electric mixer and use it to frost generously.


  1. Melt the ingredients together. Use a chinois to strain before using the mixture. To give your spray mix a velvety finish, heat the mixture to 105-115°F (40-45°C) and spray it onto your frozen product.

Assembly and finishing

ASSEMBLY: Make the shortcrust pastry and compote. Roll the shortcrust out to a thickness of 3mm and cut out 14cm diameter disks.
Bake at 300°F (150°C) for approx. 12 minutes. Immediately place 80g of soft almond biscuit on top. Sprinkle on 25g of cubed soft apricots then finish baking at 360°F (180°C) for approx. 12 minutes. Once the biscuit has cooled, spread on 60g of apricot compote. Freeze.
Pour out 90g of crème brûlée cream then freeze. Make the crème anglaise mousse and immediately pour 250g into each ring (which is 16cm in diameter, 3.5cm in height and lined with clear acetate). Add the insert to assemble upside down. Freeze. Pour 120g of cooled mousse into a 12cm diameter ring lined with clear acetate and use a spoon to give it a slightly choppy texture (see photo). Freeze.

FINISHING TOUCH: Turn out and turn over the desserts, then frost. Turn out the little “pool” of mousse, then use a spray gun to apply a velvety layer of spray mix. Delicately place it in the dessert’s center. Finish off with a few drops of apricot compote mixed in an electric mixer with Absolu Cristal.

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