Almond sablé

  • 4.2oz Butter
  • 3 oz icing sugar
  • ½ tsp Salt
  • 1oz finely ground almonds
  • 1 egg
  • 8.2oz Flour

1. Mix the butter with the icing sugar for 5 min.
2. Add the egg and mix
3. Add the dry ingredients ( flour, finely ground almonds and salt).
4. Roll out the dough with a rolling pin to a 3 mm thick
5. Cut with the mould
6. Bake to 338°F for 15 minutes

Pastry cream

  • 8.8 oz milk
  • 1/2 vanilla pod
  • 3 egg yolks
  • 1.7oz sugar
  • 1oz cornstarch
  • 4.4oz whipping cream
  • 4.4oz White chocolate
  • ½ oz unflavored gelatin

1. Mix the egg yolks with the sugar and add the cornstarch.
2. Boil the milk whit the vanilla pod and the half of the sugar
3. Leave both preparations at room temperature, and then Bring to a boil again, stirring constantly for 5 min.
4. Remove from the heat and add the unflavored gelatin. Stir in a bowl and top with a piece of plastic. Then refrigerate until cool.
5. mix with the electric blender and add the white chocolate.


  • Fresh berries
  • 4.4oz Raspberry Puree.
  • 2.6oz Milk Chocolate
  • 2.5oz Chocolate 65%
  • 1oz Butter

1. Boil the raspberry puree and stir on the chocolate
2. Mix and add the butter
3. Put the fresh berries into the pre-baked pie shell and stir the ganache
4. To serve.


  • 8.8oz whipping cream
  • 6.3oz berries Puree
  • 2.8 oz sugar
  • ½ oz unflavored gelatin

Hydrate the Gelatin.
Heat up the berries puree with the sugar and add the Gelatin
Let cool and add the whipping cream
Stir this mix above the ganashe
Garnish with cream, and fresh berries.


By Mariana Álvarez Urbieta