Barley, rice and chocolate filoncino

Grind the almonds with the sugar until you obtain a fine powder. Whip the butter with this powder, then add the whole eggs in a thin stream and finally the flour and the starch sifted with the cocoa.\r\nLine the boat-shaped moulds with the thinly rolled shortcrust pastry and fill them almost halfway with the frangipane. Place them on a baking tray lined with baking paper and bake at 180 °C for 15 minutes.\r\n\r\nFor the ganache: boil the cream with the glucose and the instant barley, take the mixture off the heat, add the dark chocolate and emulsify everything with a hand blender. Once the ganache has reached 50 °C, incorporate the butter softened at room temperature\r\n\r\nPour the still-warm ganache into the pastry boats, then place in the freezer. Decorate with the mixture of caster sugar and instant barley and a few grains of puffed barley.