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Fossil Age - Roger Fok

Fossil Age

Bitter Almond Sablé

13 g butter
13 g brown sugar
13 g bitter almond powder
13 g plain flour
0.5 g salt

  1. Cream together butter and sugar, and add salt.
  2. Add flour and almond powder, and mix into a paste.
  3. Leave to rest for an hour and roll out.
  4. Bake at 170°C for 12 minutes.

Bitter Almond Praline

100 g bitter almond paste
35 g Cacao Barry® Origin milk chocolate couverture Ghana 40% cocoa
24 g Cacao Barry® Mycryo® Cocoa Butter
40 g bitter almond sablé
15 g Cacao Barry® Pailleté Feuilletine™

  1. Temper together chocolate and cocoa butter.
  2. Mix in almond paste, almond sablé and pailleté feuilletine.
  3. Roll out until 5 mm thick and cut out.
  1. Heat together cream and invert sugar.
  2. Pour over chocolate and emulsify.
  3. Add soft butter and blend well.
  4. Pipe into chocolate mould lined with Cacao Barry® Origin dark chocolate couverture Cuba 70% cocoa.

Lemon Verbena Jelly

120 g lemon juice
3 g verbena
40 g water
80 g sugar
2.7 g pectin NH

  1. Mix together pectin and sugar.
  2. Mix together water, lemon juice and verbena, and heat up to 45°C.
  3. Add sugar and pectin, and heat up to 107°C.
  4. Pour into a tray and leave to cool.