Practical info :
Serves 4
Preparation time 15 minutes
Cooking time 15 minutes
Degree of difficulty Easy
Cost Inexpensive

Ingredients
8 chouquettes (ideally from a patissier)
300 g whipped fromage frais (such as Madame Loïk plain with salt)
100 g sugar
30 cl single cream + 4 tbsp.
50 g semi-salted butter
30 g slivered almonds

Steps:
Brown the almonds in a fat-free frying pan, then leave to cool and crush coarsely. Set aside.
Pour the sugar into a heavy-bottomed saucepan over medium heat to make the caramel. As soon as the sugar has turned to caramel, add the semi-salted butter in small pieces, and the 30 cl of liquid cream. Stir with a whisk over very low heat to obtain a smooth, homogenous sauce. Set aside in a sauceboat.
In a bowl, whisk the fromage frais with the remaining cream until smooth.
Cut the chouquettes in half horizontally with a pair of scissors. Using a piping bag, fill the lower part with the cream and cheese mixture. Place the caps on top. Sprinkle with crushed almonds and serve with caramel sauce.