Jade cereals coffee almond

1-Mix the Greek yoghurt with the coffee.
2-Beat the egg yolks with the caster sugar and add the previous mixture.
3-Add the melted butters as long as they are not too hot and the salt.
4-Mill together the seeds, the spelt flour and the baking powder and add it to the beaten, mixing it gently.
5-Fill previously coated traditional moulds and bake at 160°C for 35 mins.

1-Melt the couverture in the microwave, add the melted cocoa butter, the sunflower oil and the crocant and temper at 30°C.
2-Dip the cakes and coat them completely, leave them on a wire tray and put them on a paper afterwards.

1-Dry caramelise the sugar, add the half-toasted almond grain and caramelise the mixture, add the butter when it is cooked and leave it cooling on a Silpat mat.

1-Boil the milk and the cream together and add the pasteurized yolks, cook the mixture at 85°C to pasteurize it and add the soaked gelatin.
2-Mix in the couverture and emulsify the mixture at 4°C.
3-Use it 24 hours after with a plain nozzle, decorating the top of the cake.