Feulletine crisp

10 grams	glucose
30 grams	water
200 grams	sugar
100 grams	almonds
80 grams	egg white
50 grams	white chocolate

Mix the glucose with the water and the sugar. Caramelize this on a medium heat. Once it’s a golden caramel add the almonds and while mixing caramelize them for around 3 minutes till golden brown. Keep on heating the pan on a medium heat. Then pour it on a silicon sheet and let it cool down completely. Once cold transfer it into a blender and also add the egg white with the white chocolate. Blend this till smooth. This is going to take some time, but it’s super important it’s very smooth. Now spread it on a silicon sheet using a small circle stencil. Then remove the stencil and bake them at 160 degrees Celsius for 15 minutes. Now when still hot gently remove them from the sheet and directly press them between the press. I always heat up the press a bit as well to make sure they don’t break. Keep them dry and covered for later.

Recipe used in peche melba 2.0 dessert