Mix the almond powder with 100g of S00 and 25g of sifted flour.
Whisk the egg whites adding the S00 gradually to obtain a shiny meringue.
Delicately add the mixture of almond powder, S00, flour, egg whites using a spatula. The mixture must be smooth without mixing it too much.
Set on a plate covered with baking paper using a 10mm piping bag with 7 cm sticks.
Sprinkle the surface of the eclairettes with the crushed almond flakes.
Bake in an oven at 170 °C for 17 minutes. The baking time may vary depending on the oven.
Leave to cool on the plates.
Using a pastry bag, garnish half the eclairettes with the coffee butter cream. Place the rest of the eclairettes on the garnished eclairettesand push down lightly.
Dip the two biscuits in the tempered dark chocolate and leave to dry on a shelf.