Fruit paste with dried fruit

Combine and heat

Add and boil for a few minutes

Gradually add

Once the temperature reaches approx. 105/107°C or 75°C Bx, take off the heat and add citric acid

Pour a part of the mixture over hazelnuts paste mixed with vanilla, emulsify and mix

Pour straight away into the frames and cover in cling film
Cut 22x22mm squares and sprinkle with sugar

Heat the purée

Add and bring to a boil for 5 minutes 

Add and bring to a boil for 5 minutes 

Once the temperature reaches approx. 105/107°C or 75°C Bx, take off the heat and add

Pour a part of the mixture over hazelnut paste mixed with vanilla, emulsify and mix

Finally

Pour into frames and once cooled down cover in cling film
Cut 22x22mm squares and sprinkle with sugar, crushed hazelnuts and orange sugar, leave aside

Heat the purée

Add, and boil for approx. 5 minutes

Gradually add

Once the temperature reaches approx. 105/107°C or 75°C Bx, take off the heat and add

Pour a part of the mixture over almond paste, emulsify and mix

Pour into frames and once cooled down cover in cling film
Cut 22x22mm squares and sprinkle with sugar, laminated almonds and lemon sugar, leave aside