Av Valrhona

    An original recipe by José Manuel Augusto, Pastry Chef at L’École Valrhona.

    1. Soft almond sponge: In an electric mixer, mix together the almond powder, the larger portion of sugar and the eggs, then once aerated, incorporate the butter. At the same time, beat the egg whites with the other portion of sugar. Gently mix these two mixtures. Spread into a frame and bake at 355°F (180°C) for 15-20 minutes.
    2. Strawberry confit: Heat the pulp and glucose to 105°F (40°C). Mix the caster sugar with the pectin NH then add it to the heated pulp. Boil. Add the lemon juice. Store in the refrigerator or use immediately.
    3. Cream mix: Mix the sugar and pectin X58 together. Warm the milk and inverted sugar.
    4. Whisk in the sugar-pectin mixture then bring to the boil, stirring all the while. Gradually pour the hot liquid over the melted Almond Inspiration, stirring vigorously all the while. Immediately mix using an electric mixer to make a perfect emulsion.
    5. Absolu spray mix: Bring the neutral Absolu Cristal glazing to the boil in water. Immediately apply using a spray gun at about 175°F (80°C).



    1. Make the sponge and spread into two frames – Each one should contain 1350 g. While still hot, turn the sponge out onto a flat surface covered with baking paper, and press down gently on it until it is even.
    2. Make the strawberry confit, weigh out 1150 g onto each slab of sponge (which you have now placed back in their frames) and spread out evenly while it is still hot. Leave to set in the refrigerator.
    3. Make the cream mix and while still hot, weigh out 1600 g onto one confit-covered sponge. Place the other sponge on top, then weigh out another 1600 g of cream mix and spread evenly on top. Store in the refrigerator.
    4. Once set, slice up your desserts then spray on some Absolu glaze using a spray gun. Freeze.
    5. Use a piping bag filled with tempered Almond Inspiration to randomly sketch out lines onto confectionery dipping paper until you have a “straw” effect. Leave to harden.
    6. Dip an egg-shaped cutter in tempered Almond Inspiration then press it onto confectionery dipping paper so you get egg outlines. Leave to harden.
    7. Use a hot knife to slice up your straw decoration so it fits your desserts exactly, then use a brush to add some gold sparkling powder and give your decoration some depth. Place the straw decoration on the dessert, position the egg decorations and finish off with a logo.



    • 665 g Powdered almonds
    • 530 g Caster sugar
    • 980 g Whole eggs
    • 270 g Dry butter 84%
    • 130 g Egg whites
    • 130 g Caster sugar


    • 1510 g Strawberry pulp
    • 250 g Glucose syrup
    • 450 g Caster sugar
    • 40 g Pectin NH
    • 150 g Lemon juice


    • 30 g Caster sugar
    • 14 g Pectin X58
    • 1860 g Half-fat milk
    • 155 g Inverted sugar
    • 1200 g INSPIRATION Almond


    • 500 g Absolu cristal neutral glaze
    • 50 g Water