A little "tendresse" in your dessert

In the following pastry book by Stéphane Glacier, I found that recipe for those small sweet cookies, called "tendresse" (tenderness). The cavity in each individual mold allows you to fill in it with any sort of flavors, from chocolate ganache, fruit coulis, peanut butter, nutella, jam, etc... very versatile. That's what I like!

For those Tendresses, you need to use those molds : 1 flexipan mini- savarin oval and 1 square one...

Ingredients (yield = 96 mini tendresses)

• 760 gr almond powder
• 760 gr sugar
• 760 gr eggs
• 400 gr melted butter
• 100 gr AP flour
• 400 gr melted butter
• 400 gr water + 200 gr sugar for the syrup

Procedure

• Mix almond + sugar using the flat beater of your Kitchen Aid
• Add the eggs one at a time. Keep mixing
• Add flour. Keep mixing
• Add butter. Keep mixing but don't overbeat
• Pour into the individual moulds to two/thirds
• Place a baking paper sheet and a grid on the mould.
• Bake at 160 C./320 F. in a convection oven or at 180 C./350 F. for a deck oven for 20 mn.
• Allow 5 mn to cool down before turning out and unmolding.
• Soak the tendresses in the syrup while still warm and drain on a grid.
• Add whatever filling you like and decorate.