Cocoa and Praline Caramel Breton Sablé Biscuit

Mix the butter, sugar and salt in the blender

Add the yolk and finally the flour and the baking soda

Roll out to 3 mm and freeze.

Cut 6 cm diameter discs and place caramelised almond sticks on one half. 

Bake at 160ºC for approximately 15 minutes with the oven vent open. 

Allow to cool and set aside.

Heat the cream, ½ of the glucose syrup, the salt and the vanilla pod. 

Cook the water, sugar, salt and ½ of the glucose at 205ºC. 

Scald with the cream and cook at 110ºC.

Add the butter, the praline and emulsify with the blender. 

Lower the temperature to approximately 40ºC and re-emulsify

Spoon 15 g of the caramel praline on top of a Breton sablé disc. 

Close with another disc with the almond sticks on top. 

Bathe with pre-crystallized Maragda dark chocolate couverture. 

Decorate with metallic gold dust.