Crisp cigars with almond cream and DXN RG

Golden, shattering brick cigars, baked empty, then filled cold with an almond cream flavoured with honey, cinnamon and orange blossom.

Method

1. Preheat the oven to 180 °C. Spread the 200 g of blanched almonds and the almonds for the top on a tray and roast for 8 to 10 minutes, until barely golden. Let them cool completely. Keep the oven at 180 °C.
2. From the central part of each brick sheet, cut 4 squares of about 10 cm (keep the edges for another recipe). You get 24 squares: 2 per cigar.
3. Brush one square with melted butter, lay a second square on top and brush it too. Roll these 2 layers loosely around a foil-wrapped tube and stick down the edge with a little butter. Repeat with the other squares. If you only have 4 tubes, bake in 3 batches.
4. Place the tubes on a tray lined with baking paper, seam side down. Bake at 180 °C for about 8 minutes, until the cigars are a deep golden colour. They bake empty: nothing else goes in the oven.
5. Let them cool for 5 minutes, then slide the cigars off the tubes with a gentle twist. Let them cool completely, at least 15 minutes.
6. Make the cream, cold: blend the 200 g of roasted, cooled almonds for 2 to 3 minutes, scraping down the sides, until the powder turns oily and starts to clump. Add the honey, soft butter, orange blossom water, cinnamon and salt, and blend to a smooth, soft cream, like a thick spread. Too firm: add 1 tbsp more orange blossom water.
7. Weigh the cream (≈ 340 g) and divide it into 4 equal parts of about 85 g: one part = one portion = 3 cigars.
8. Set the children's share aside in a separate bowl, before any RG powder: one part per child.
9. Open 2 DXN RG capsules per remaining adult part (8 if all 4 parts are for adults) over the cream: pour in the powder only and throw away the empty shells. Mix for a long time so the powder is evenly spread. The cream stays at room temperature (about 20 °C): the RG powder never goes in the oven.
10. Fill at the last moment, no more than 1 hour before serving, so the cigars stay crisp. Children first: pipe the cream into both ends of their cigars, then dip the ends in the desiccated coconut. Wash the nozzle (or use another bag), fill the adult cigars, then press one whole almond into the cream at one end of each adult cigar.
11. Serve on a tray, the children's cigars on one side, the adult cigars on the other. Empty cigars keep for 3 days in a closed box; the cream for 3 days in the fridge (take it out 30 minutes before filling).

Kids' version

The children's cream is set aside at step 8, before the RG powder. Their cigars have both ends rolled in coconut and no almond.

The marker almond

Each adult cigar, with the RG powder, carries a whole almond pressed into one end. The children's cigars have ends white with coconut and never an almond. Fill and serve the children first.

How many portions in a pack?

DXN RG 90 capsules ÷ 2 = 45 portions of 3 cigars, or this recipe for 4 made about 11 times.

Do not exceed the amount shown on the pack, counting everything you take during the day.

Who should ask a doctor first?

• Pregnant or breastfeeding women.
• Children: their cigars are made without the DXN product.
• People taking medicines or other supplements.

Home recipe: Bab Sahtek delivers the genuine DXN product (cash on delivery); you prepare the recipe at home. Recipe being tested in Mom's kitchen, in Marrakech.