Bois de Boulogne

With chocolate cream

tarts Pastry Almonds


För 7 portioner

Shortcrust pastry (7 16-cm tarts)

1000 g Debic Croissant Gold

500 g Icing sugar

200 g Eggs

1450 g Flour

3 g Baking powder

7 g Salt

50 g Almond powder

Nut mixture

500 g Ground almonds 50/50

150 g Egg whites

200 g Finely chopped hazelnuts

200 g Chopped walnuts

100 g Chopped pistachio nuts

Chocolate cream

700 g Covering chocolate 62%

75 g Debic Dairy Butter Constant

250 ml Full-fat milk

500 ml Debic Cream 40%

75 g Egg yolk


Shortcrust pastry

Beat the Debic Croissant Gold butter until soft.

Knead in the icing sugar.

Mix the almond powder with the flour, salt and baking powder.

Knead everything together.

Briefly mix in the eggs.

Nut mixture

Beat the marzipan with the egg whites.

Mix with the chopped nuts.

Chocolate cream

Melt the chocolate with the Debic Butter .

Mix with the lukewarm milk and the Debic Cream 40% .

Then stir in the egg yolk.


Line the cake rings with shortcrust pastry.

Use a spoon to cover the base with a layer of the nut mixture.

Bake the cakes in a 180degreesC oven for 20 minutes.

Pour the chocolate cream into the cakes a few minutes before the end.

Bake for a further 5 - 8 minutes.


Decorate with autumn and winter fruit (apricots, plums, blueberries, apples).