Sacher al Piatto

Cream fondant biscuits with apricot jam, fondant glaze and caramel

Ambassador Leonardo Di Carlo Pastry

Leonardo Di Carlo

Pastry chef


For 20 servings

Cream Fondant biscuits

410 g eggs

130 g invert sugar

200 g caster sugar

200 g almonds, ground

140 g cake flour

40 g cocoa powder 20/22

13 g baking powder

350 g Debic Prima Blanca

150 g fondant coating (60%)

Apricot jam

1500 g Apricot puree, 10% sugar

500 g Caster sugar

1 Vanilla pod

12 g Pectin

25 g Lemon juice

Fondant glaze

350 g Debic Prima Blanca

100 g glucose syrup 62 DE

400 g fondant coating


400 g glucose syrup 62 DE

600 g Raw cane sugar

800 g Debic Prima Blanca

1 Vanilla pod

12 g Salt


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.


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.


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.