Atoti Finger

Melt the couverture and the butter at 50°C (122°F).



Soften the almond paste by gradually adding the eggs. Mix well, without beating.



Finish by adding the melted chocolate and butter mixture. Meanwhile, whip the egg whites with the sugar until the mixture forms stiff peaks.



Use a rubber spatula to mix a little of the whipped egg into the first mixture, then gently fold in the remaining egg whites. Pour into a mold and bake in a convection oven at 180-190°C (356-374°F).

Bring the first quantity of cream to a boil with the glucose and invert sugar.



Slowly pour the boiling mixture onto the chopped chocolate, mixing until glossy and elastic in the center, signifying that the emulsion process is underway.



Continue gradually adding the liquid, taking care to preserve this texture.



Blend to perfect the emulsion.



Add the remaining chilled cream and blend again.



Place in the refrigerator and leave to set at 17°C (63°F), overnight if possible. Whip before using.

Heat the fruit purées and the glucose to 40°C (104°F), then add the sugar mixed with the pectin.



Bring to a boil and set aside in the refrigerator.

Melt the couverture and the oil at 35°C (95°F) and add the crispy wheat flake cereal.



Keep at the same temperature for glazing and then leave to set in the refrigerator.

Bring the ABSOLU CRISTAL to a boil with the water.



Spray immediately at 80-90°C (176-194°F).