Almond Pastries with Caramel and Blackcurrant

Almond flour, Butter, Egg yolk, Erythritol, Baking powder without starch, Table salt, Cream 35% fat, Allulose, Butter, Table salt, Vanilla, Black currant, Erythritol, Agar-agar, Allulose, Egg white, Water, Erythritol, Gelatin, Vanilla, Chocolate 99%, Coconut oil

Knead the dough: 5 min. Mix: 8 min. Slice: 3 min. Bake: 12 min. Cool down: 20 min. Heat on the stove: 4 min. Boil: 5 min. To simmer: 5 min. To simmer: 3 min. Cool down: 20 min. Blend or grind: 2 min. Boil: 2 min. To boil: 2 min. Cool down: 20 min. Whisk with a mixer: 5 min. Heat on the stove: 3 min. Let it stand: 5 min. Bake in the microwave: 1 min. Whisk with a mixer: 2 min. Mix: 10 min. Chill in the refrigerator: 2 h 30 min. Bake in the microwave: 2 min. Mix: 5 min.

Shortcrust Dough

Preheat the oven to 170 °C. Combine the almond flour (300 g), egg yolks (54 g), erythritol (15 g), butter (120 g), table salt (1 g), and baking powder without starch (5 g); knead into a firm dough. Cut the dough into 10 equal portions, roll each into a ball, and flatten them on parchment into discs about 7.5 cm wide.

Bake the cookies for 12 minutes and let them cool completely.

Caramel

Melt the allulose (50 g) in a saucepan. Separately heat the cream 35% fat (125 g) almost to a boil, then carefully pour it into the allulose with vanilla (0.5 g) and table salt (1 g), stirring. Heat until caramel-colored, add the butter (8 g), and reduce for another 2–3 minutes while stirring. Remove from the heat and let cool.

Blackcurrant Jelly

Blend the blackcurrants (150 g) with the erythritol (10 g) and agar-agar (3 g) using an immersion blender. Bring to a boil, boil gently for a couple of minutes, then let cool.

Egg-White Cream

Whip the egg whites (90 g) with vanilla (1 g) and erythritol (10 g). Melt the allulose (100 g) in a saucepan until bubbles appear, then pour it in a thin stream into the whites while continuing to whip. Cover the gelatin (10 g) with cold water (30 g), let it bloom, and heat it in the microwave until liquid, without boiling. Stream it into the egg-white mixture and whip until smooth. Transfer the cream to a piping bag.

Transfer the cooled caramel and jelly to separate piping bags. Arrange caramel from the piping bag in the center of one cookie, make a border of egg-white cream around it, fill the center with jelly, and top with a second cookie. Refrigerate the pastries for 2–3 hours until the filling sets.

Chocolate Coating

Melt chocolate 99% (100 g) with the coconut oil (40 g) in the microwave. Arrange the chilled pastries in the coating, turn to cover all sides, then transfer them to parchment to set.