ALMOND LOLLIPOP WITH SAFFRON GANACHE AND PORTUGUESE ALMOND CAKE

Methods and Directions

• Cook the sugar and water until thick, then add in almond powder and bread crumbs.
• Stir egg yolk and eggs in the thick syrup, and then combine with butter.
• Pipe the mixture into a small metal tube with parchment paper inside.
• Bake at 180°C for 20 minutes.

• Infuse the saffron in cream for 24 hours.
• Heat up the cream, saffron, invert sugar and pour onto the milk chocolate and cocoa butter.
• Emulsify using a blender.
• Add butter at last and blend well.
• Spread

• Combine the almond flakes, sugar and bread flour, then stir the eggs and egg whites in.
• Spread the mixture with offset spatula with the help of a pre-cut rectangular cake board.
• Bake at 180°C for 10 minutes. Use a metal tube to roll up immediately once out of the oven.

• Bake the almond at 180°C for 8 minutes. Then chop coarsely.
• Melt the cacao butter and dark chocolate separately in bain-marie, then mix together with almonds.

• Melt gelatin with water, then add in the icing sugar, knead until smooth.
• Roll the Pastillage into 1mm thickness, cut into flower shape.
• Mix the white chocolate with yellow powder and then pipe a dot onto the center of the flower.
• Temper the dark chocolate, spread between two plastic sheets and cut into round shapes.