Crock Bubble

Roll out the almond shortcrust pastry and Speculoos dough to a thickness of 1mm.
Cut out 6cm-diameter biscuit circles from the almond shortcrust pastry and place these on a sheet of baking paper.
Cut the Speculoos dough into thin strips, small triangles and other various shapes, then attractively arrange these on the circles of pastry. Set aside in the refrigerator for a few minutes.
Use a 6cm-diameter cutter to remove any excess dough around the edges. Pierce half of the circles through the center with a 2cm-diameter nozzle.
Place these circles over half-sphere silicone molds with a 4cm diameter, then bake at 310°F (155°C) for approx. 10-12 minutes.
Tip: Bake for 2 minutes, then smooth out any folds on the half-spheres using your fingertips.
Toward the end of the baking process, spray on a little gold spray and place back in the oven for a shiny amber finish.Use a piping bag to pipe approx. 12-15g of financier sponge into half-sphere silicone molds. Bake at 345°F (175°C).
Pour approx. 12g of soft ganache into 28mm silicone pearl molds.Use a melon baller to make a hollow in each half-sphere of financier sponge, and place a pearl of soft ganache in the center. Cover with a second half-sphere of financier sponge.
Use a piping bag to pipe approx. 6g of the remaining ganache into a pastry shell, and put the financier sphere in place.
Cover with the pierced pastry shell, and decorate with a little ganache.
Serve at room temperature.