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Morgan Hipworth
@morganhipworth

176,893 followers

My Caramelised Almond Petit Gateaux is just delightfully decadent! 🍮 Inspired by the rich, nutty essence of @loccitaneanz Almond Shower Oil, I present to you the Caramelised Almond Petit Gateaux. 🌰✨ Pop into Bistro Morgan Windsor this 26th & 27th of August and Fitzroy on the 27th of August, and you’ll receive a free travel-sized Almond Shower Oil* when you purchase this limited-edition almond creation. Only this weekend make sure you don’t miss it! #Loccitaneaus #EveryBodyLovesAlmond *Until stocks last - For the briton shortbread: 180 grams unsalted butter 5 grams fine salt 160 grams icing sugar, sifted 80 grams egg yolks 240 grams plain flour 8 grams baking powder For the dacquoise: 480 grams egg whites 140 grams caster sugar 290 grams icing sugar, sifted 100 grams plain flour, sifted 290 grams almond meal For the caramelised almond cremeux: 280 grams almond praline 465 grams cream 110 grams egg yolks 235 grams mascarpone 5 sheets of gelatine For the soft salted caramel: 40 grams sugar 65 grams glucose 140 grams heavy cream 2 grams sea salt 35 grams butter 10 grams cocoa butter 10 grams gold chocolate For the White Chocolate Bavarois: 20 grams caster sugar 70 grams egg yolks 240 grams milk 285 grams white chocolate 3 sheets of gelatine 390 grams cream For the caramel mirror glaze: 150 grams water 300 grams sugar 300 grams glucose 200 grams evaporated milk 160 grams gelatin masse 300 grams gold chocolate 150 grams prepared mirror glaze For the whipped almond ganache: 200 g cream 15 g glucose 15 g invert sugar 110 g white chocolate 30 g almond paste 200 g cream