Napoleon with caramelized white chocolate cream

Method:

For the caramelized white chocolate cream:

• In a baking tray lined with parchment paper, add 250g white chocolate and bake at 150 degrees Celsius for 12 minutes.
• Let it col, then transfer it to a blender with 300g warm cream and blend until creamy. Then refrigerate.  

For the caramelized white chocolate cream:

• Using the paddle attachment on the mixer, combine butter, flour, cocoa, sugar, salt and almond flour until well mixed.
• Add eggs and mix until the Ingredients are fully incorporated.
• Roll out the dough between two parchment papers to a thickness of 1 mm.
• Cover with plastic wrap and refrigerate for 30 minutes.
• Cut into heart shapes
• Cut at 150 degrees for 12 minutes.

Caramelized almonds

• Pour 20g water and 40g sugar into a non-stick pan and cook until they turn brown.
• Add 125g almonds and cook stirring, for about 2-3 minutes. Then transfer them to a parchment paper to cool.

Serving:

• Place a heart-shaped cookie on the plate and cover it with cream. Alternate layers of cookies and cream, making 4 layers of cookies and 3 layers of cream in between.
• Ginely chop the caralmelized almonds and sprinkle them on top for decoration.
• Additionally, add sone blueberry jam or jelly to the plate.
• You can also garnish with forest fruits such as strawberries.