Ingredients
Equipment
Method
Almond Biscuit
- Using a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed, gradually adding a third of the sugar. Meanwhile, combine the almond meal, powdered sugar, and flour in a food processor and pulse until a fine powder forms. Transfer this to a bowl, stir in the milk, and set aside.Preheat a fan oven to 375ºF (190ºC). Increase the mixer speed to high and gradually add the remaining sugar, beating until stiff peaks form. Gently fold one-third of the meringue into the almond mixture to lighten it, then carefully fold in the remaining meringue. Spread the batter onto a greased silicone mat and dust the top with powdered sugar.
Baking
- Bake for 12 minutes.
Almond Hazelnut Praliné
- Cook the sugar and water in a saucepan until it reaches 244ºF (118ºC). Add the toasted nuts and salt. Stir constantly over medium-high heat. The sugar will soon crystallize, creating a sandy texture that coats the nuts.Continue stirring for about 10 minutes. The sugar will slowly melt again and caramelize. Once the nuts are fully coated in a deep amber caramel, transfer the entire mixture to a clean, hot saucepan and keep stirring.Turn off the heat and stir in the cocoa butter until fully incorporated. Immediately spread the nuts onto a silicone mat. Using two forks, separate a portion of the caramelized almonds for garnish. Process the remaining caramelized nuts into a paste.
Italian Meringue
- Begin beating the egg whites with the cream of tartar on medium speed until they become foamy. Meanwhile, cook the sugar and water to 248ºF (120ºC).Once the sugar syrup is ready and the egg whites are foamy, increase the mixer speed to high. Slowly pour the hot syrup in a thin stream down the side of the bowl, avoiding the whisk. Continue to beat until stiff, glossy peaks form. Then, reduce the speed to medium-low and continue beating until the bottom of the bowl feels cool to the touch.Transfer the Italian meringue to a tray lined with plastic wrap and freeze.
Praliné Buttercream
- Using a stand mixer with the whisk attachment, beat the egg yolks and vanilla on medium-high speed until they become pale and thick. Meanwhile, in a saucepan, cook the sugar and water to 248ºF (120ºC).Once the syrup is ready, increase the mixer speed to high. With the mixer running, carefully pour the hot syrup in a thin stream down the side of the bowl into the whipped yolks. Avoid pouring directly onto the whisk to prevent splattering.Continue to beat on high speed until the mixture is very thick, pale, and the bottom of the bowl feels cool to the touch (approximately 75ºF/24ºC).Reduce the speed to medium-low and gradually add the soft butter, a few pieces at a time, waiting until each addition is fully incorporated before adding the next. Once all the butter is incorporated, gently fold in the chilled Italian meringue and the almond-hazelnut praliné.
Montage
- Place a piece of parchment paper on top of the almond biscuit and carefully flip. Gently peel off the silicone mat. Spread an even layer of the praliné buttercream over the biscuit. Repeat this process twice to create two more layers. Dust the top with icing sugar, then garnish with buttercream rosettes and caramelized almonds.