Recipe Miella

To make this dish

Ingredient list

• PATE SABLÉE
  360 g plain flour (T55, approximately 11% protein)
  150 g icing sugar
  60 g almond powder
  210 g Lescure Unsalted 250g butter Roll 82% fat
  70 g egg
  

• MIELLA MIXTURE
  160 g Lescure Unsalted 250g butter Roll 82% fat
  168 g sugar
  136 g honey
  116 g cream
  250 g flaked almonds
  

• MIELLA COATING
  300 g chocolat noir
  

The right ingredients

Lescure Unsalted 250g butter Roll 82% fat

The recipe, step by step

1. 01

   PATE SABLÉE

   Work the flour, icing sugar, salt and ground almonds into the butter.

   Add the eggs and mix briefly.

   Refrigerate.

2. 02

   MIELLA MIXTURE

   Heat the butter, sugar, honey and cream in a saucepan and cook until golden in colour.

   Stir in the slivered almonds to combine. 

3. 03

   MIELLA COATING

4. 04

   ASSEMBLY

   Roll out the pastry to a thickness of 3 mm.

   Prick the pastry and cut out a rectangle the same size as the half-frame.

   Pre-bake in a 150°C convection oven for approximately 25 minutes.

   Prepare the miella mixture and spread on top of the pre-baked pastry base placed in the half-frame.

   Bake in a 170°C convection oven for approximately 10 to 12 minutes and let cool.

   Cut into 3.5 x 12-cm rectangles using a knife.

   Coat with the tempered dark chocolate. 

   Chef's Tip

   Be careful with the cooking because if it is overcooked, the cake will smell like bitter caramel. The consistency will be too soft and sticky.