Sablé Breton With Raspberry

Step 1: Whisk egg yolk and butter with a wing, pour in the muffin mix and mix to a fine batter.
Step 2: Set the batter in the fridge for at least 2 hours.
Step 3: Roll out the dough to about 7mm and stick out and then place in a mold.
Step 3: Bake at 160C for about 25 minutes.
Step 4: Mix water and fond royal, mix in the lightly whipped cream so you get a smooth cream.
Step 5: Fill your flex shapes and place them in the freezer.
Step 6: Boil water and Bakels Saphire then add in Bakels Diamond Glaze and paint.
Step 7: Take 10g of Bakels Millionaries caramel raspberries and place it in a round 8cm silicone mold.
Step 8: Bake at 170C for about 9 minutes, let the chips cool a bit and then take them out of the mold to shape them around a stick.
Step 9: Now take out Breton and fill them with Les fruits raspberries, glaze the frozen raspberry cream pieces with the lukewarm glass and place them on the cake together with frozen raspberries, place there after the chip on top

• Diamond Glaze
• Fond Royale
• Millionaires caramel
• Saphire Glaze