Wafer biscuit & Almond Snow
Mix together the flour, confectioner’s sugar, water, butter and salt.
Add the Maltosec and boil for 1 minute.
Spread the mixture out over a siliconecoated tray, then bake for 7-8 minutes at 340°F (170°C).
Use a spatula to pull the biscuit away from the edges of the tray, then leave it as a single sheet or cut it into shapes.
Melt the ALMOND INSPIRATION couverture and add the Toasted Almond Pure Paste mixed with the hazelnut oil.
Mix until homogenized, and add the fleur de sel.
Incorporate the Maltosec and mix gently until a praliné-based powder has formed.
Note: This recipe cannot be frozen.