Ingredients

  Method

• Prepare beurre noisette by heating the butter in a saucepan until light brown, then strain.
• Mix all the dry ingredients together.
• Add the egg whites, apple compote and strained beurre noisette.
• Let mature overnight.
• Pipe in molds and garnish with gianduja cubes, candied orange and cacao nibs.
• Bake in a convection oven at 375 F (190 C) with vent closed for about 8-10 minutes.
• Let cool and keep in an airtight box or freeze.

This recipe is courtesy of The French Pastry School in Chicago. www.frenchpastryschool.com