Recipe created by our Chefs
Yann LE MOAL,
Executive Chef of Traiteur de Paris
Product Advantages
- Creamy Gianduja and dark chocolate (fair-trade cocoa) on a crumble of butter and almond powder
- Premium dessert already hand-decorated Mendiant-style (almonds, roasted hazelnuts and pistachios)
- Vegetarian recipe
Recipe Steps
Step 1
Arrange the dessert in the centre of the plate.
Step 2
Place an orange and hazelnut tuile dentelle.
Step 3
Top with a quenelle of candied orange and kumquat sorbet.
Step 4
Finish with a few candied orange zests and an edible herb.
Chef’s tip
The biscuit should be made the day before and baked on a baking sheet. When the
tuile begins to harden slightly, cut out with a cookie cutter to the diameter of the dessert.
