Teatime and Viennoiseries

Made with: SAKANTI BALI 68%

Steps: 2

An original recipe from Frédéric Bau and José Manuel Augusto

Recipe steps


  • 470gpastry flour
  • 180gconfectioner's sugar
  • 4gfine salt
  • 60galmond flour
  • 240gbutter
  • 100geggs
  1. Mix the dry ingredients with the very cold, cubed butter until it resembles crumbs.
  2. As soon as the mixture is completely smooth, add the cold eggs.
  3. As soon as you obtain an even dough, stop mixing.
  4. Store in the refrigerator or spread out immediately.
  5. Bake at 150˚C (300˚F) until golden.


  1. Temper the SAKANTI 68% couverture.
  2. Pipe some threads of chocolate of different sizes and widths onto Valrhona Signature 3D texture sheets or acetate paper so that they look like reeds.
  3. Before it sets, sprinkle the ends with finely ground cocoa nibs. Leave to set.

Assembly and finishing

Stick the Chocolate Shoots onto an Almond Shortcrust Biscuit using tempered SAKANTI 68%.

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