Sacher al Piatto

Cream fondant biscuits with apricot jam, fondant glaze and caramel

Leonardo Di Carlo
Pastry chef

Ingredients For 20 servings

 Cream Fondant biscuits Apricot jam
410 g eggs 1500 g Apricot puree, 10% sugar
130 g invert sugar 500 g Caster sugar
200 g caster sugar 1 Vanilla pod
200 g almonds, ground 12 g Pectin
140 g cake flour 25 g Lemon juice
40 g cocoa powder 20/22
13 g baking powder
350 g Debic Prima Blanca
150 g fondant coating (60%)

Fondant glaze Caramel

350 g Debic Prima Blanca 400 g glucose syrup 62 DE
100 g glucose syrup 62 DE 600 g Raw cane sugar
400 g fondant coating 800 g Debic Prima Blanca
1 Vanilla pod
12 g Salt

Preparation
Cream Fondant biscuits
Lightly whip the eggs with the invert sugar and caster sugar, add the ground
almonds, the sifted flour with the baking powder and cocoa powder.

Finally, pour in the ganache made with the cream and the fondant coating.

Pour 1200 g onto a 40x60 baking tray to create mignons.

Bake in fan oven at 190°C for Approximately 10-12 minutes with the valve closed

Apricot jam
Mix the apricot puree with the sugar and vanilla pod.

Bring to a gentle boil, then add the pectin mixed with a little sugar.

Cook and check that 55° Brix is reached using a refractometer, remove the pan from
the heat and add the lemon juice.

Fondant glaze
Fondant glaze

Allow to crystallise and use the next day at 32/35°C.

Caramel
Put the glucose into a saucepan, then bring to the boil and add some of the sugar.

When the mixture starts to caramelise, add the rest of the sugar a little at a time,
then gradually add the heated cream.

Mix until completely dissolved, strain and add the vanilla pod and salt.

Store in the fridge in a sealed container.

Assembly
Fill the cream fondant biscuit with a thin layer of jam, then join together, repeat the
jam layer on the top and place in the fridge.

Glaze, smooth and cut into rectangles, put on a plate and decorate with the cream
caramel and candied apricots, as shown in the photograph.

Debic products used

Debic Prima Blanca 2L
Modern cream with a beautiful white colour
Full, fresh and natural taste
Excellent firmness, even after 24 hours