For 6 persons
90 g butter
2 g salt
150 g ice sugar
30 g egg
180 g flour
1 small pinch of baking powder
For a 22 cm pie dish
In a mixing bowl, mix the butter ointment, the salt, the ice sugar and the egg. As soon as the mix is homogeneous, add the flour, the baking powder and mix briefly. Reserve in the refrigerator.
Vanilla raised ganache
1 vanilla pod
120 g whole warm whipping cream
160 g white chocolate
270 g cold liquid cream 35 % Fat
Brew the scrubbed vanilla pod in the 120 g of warm cream.
Melt the white chocolate in the microwave oven (soft mode) and progressively add the brewed warm vanilla cream, mixing with energy.
Add the 270 g liquid cold cream and reserve for a whole night in the refrigerator.
75 g liquid cream
40 g sugar
15 g glucose
30 g butter
60 g lightly crushed nuts
Warm up the cream. In a saucepan, caramelise the sugar and the glucose (without adding water). Add the butter and the warm cream and mix for little less than a minute before adding the nuts. Finally, pour in a 16 cm circle (placed on a baking sheet covered with baking paper) and reserve in the freezer.
Once the caramel has hardened, unmold before putting it back in the freezer.
Raise the ganache with a blender to obtain an unctuous cream. Coat a 20 cm diameter, 3.5 cm thick, circle with rhodoid.
Pour part of the ganache, add the caramel palet to the frozen nuts and pour the raised ganache. The caramel should be drowned in the raised vanilla ganache. Reserve in the freezer.
Spread the dough and darken a 22 cm mould. Put in the oven at a fan-assisted 160 °C (320°F) until colouration starts. Account for approximately 20 to 25 minutes.
When the dough is cooked and cooled, lay the ganache and caramel palet on top and decorate with the fresh nuts.
Finally, reserve for 45 minutes in the refrigerator before tasting.