ITALIAN ALMOND KLAPERTART

Methods and Directions

• Boil milk and Italian Almond Dilmah Tea until the milk is half reduced.
• Pour egg, egg yolk and sugar in the mixing bowl and beat until sugar is dissolved.
• Pour corn flour and soft flour into the egg mixture.
• Add the milk tea mixture into the egg batter and boil the mixture until creamy. Add the butter. Beat slowly until all ingredients are dissolved and add the coconut meat.
• Pour Dilmah Italian Almond Tea cream into a cup.
• Soak golden raisins with Dilmah Italian Almond tea and water before they are used for garnish.
• Garnish the klapertart with toasted almonds, maple honey tuille* and golden raisin on the top.

• Place the flour, icing sugar, instant yeast, eggs and cinnamon powder in the mixing bowl. Beat until fluffy and add the fresh milk and melted butter. Rest the mixture for a few minutes.
• Preheat a round mould and pour the mixture into the mould. Bake until golden brown.
• Inject the Rose with French Vanilla Ganache (recipe below) into the ball once cooled.
• Dip the ball in chocolate and dust with icing sugar.

• Preheat cream and the tea until boiled and strain it.
• Bain marie dark chocolate compound and couverture in the mixing bowl until melted.
• Add the Rose with French Vanilla cream into the melted chocolate.
• Stir until all ingredients are dissolved and keep for one night before use.

• Mix all the ingredients in a mixing bowl and keep in the chiller for one night before use.
• Bake the tuille dough in a silpat for about 10 minutes at 180°C.
• Turn from the oven, let it dry a few minutes and keep in a jar before use.