ALMOND PAIN AU CHOCOLAT
Cost
Difficulty
None
no waste
Ingredients
For 1
1 stale pain au chocolat
20g light syrup
40g almond cream
15g almond brittle
Associated Product
Recipe
Put yesterday’s pain au chocolat to good use with this recipe, perfect for almond lovers.
Preparation : 15 minutes
Make the syrup
Heat the sugar and water in a saucepan until it reaches a gentle simmer.
Once the sugar has completely dissolved, remove from the heat and allow to cool.
Prepare the almond cream
Cut the butter into small cubes and let it soften.
Place the softened (but not melted) butter in a mixing bowl. Add the sugar and whisk until the mixture becomes light and fluffy.
Add the egg and mix until fully incorporated.
Add the ground almonds and mix well.
Finally, add the flour and mix until smooth.
Heat the sugar and water in a saucepan until it reaches a gentle simmer.
Once the sugar has completely dissolved, remove from the heat and allow to cool.
Prepare the almond cream
Cut the butter into small cubes and let it soften.
Place the softened (but not melted) butter in a mixing bowl. Add the sugar and whisk until the mixture becomes light and fluffy.
Add the egg and mix until fully incorporated.
Add the ground almonds and mix well.
Finally, add the flour and mix until smooth.
Dressing : 10 minutes
Slice the pain au chocolat in half lengthwise.
Lightly brush the inside with the cooled syrup.
Fill with the almond cream, then close the pastry.
Spread an additional 5g of almond cream over the top.
4. Finish and bake
Sprinkle with the almond brittle
Bake at 170°C (340°F) for 12 minutes, or until golden and crisp.
Dust with icing sugar
Lightly brush the inside with the cooled syrup.
Fill with the almond cream, then close the pastry.
Spread an additional 5g of almond cream over the top.
4. Finish and bake
Sprinkle with the almond brittle
Bake at 170°C (340°F) for 12 minutes, or until golden and crisp.
Dust with icing sugar
Chef's tip
Add a little orange or lemon zest to the cream to enhance the flavour and add a touch of tartness.