Ingredients:

375g Plain Flour   ·   150g Icing Sugar
55g Ground Almonds   ·   1 pinch Salt
1 pod Vanilla (or a dash of vanilla essence)
310g Unsalted Butter diced
2g Ground Cinnamon   ·   75g Whole Egg

Method:

In the mixer bowl (ideally fitted with a paddle attachment), add the diced butter, the flour, icing sugar, salt and cinnamon.

Cut the vanilla pod lengthways and scrape all the seeds out. Add them to the rest of the ingredients and combine on low speed. Add the eggs and continue on a low speed until fully incorporated.

Divide the dough in 2 and transfer onto a tray lined with paper and flatten slightly into a square shape. Reserve in the fridge for a couple of hours minimum.

Roll down each piece to 3 mm thick between 2 sheets of silicon paper and reserve in the freezer to set on a cold flat tray.

Peel off 1 side of the paper, whilst keeping the pastry hard and frozen, cut out the outlines of the sunglasses using the sunglasses cutter or similar template and place back in the freezer to keep nice and firm.

Keep half of those for the base of the sunglasses and cut the lenses out using a cutter and create the frames with the remaining halves. Return in the freezer to firm up.

Carefully pick up each sunglasses frame whilst cold and stick each onto a base neat and flush. Place back and forth into the freezer has often as necessary to avoid sunglasses losing their shapes.

Transfer each full set of glasses on a flat baking tray lined with a baking mat. Preheat the oven at 160°C and bake for about 12 - 14 minutes or until golden brown all over. Reserve on the side to cool down and before handling.

Ingredients:

250g St. Dalfour Orange Fruit Spread
105g Water   ·   12g Caster Sugar
4g Pectin NH

Method:

Combine the pectin with the sugar and reserve on the side.

In the food processor add the water and St. Dalfour Orange Fruit Spread and blitz on medium speed until smooth.

If you go for the Finishing Touch Option 2, dust the edges of the sable pastry frames with icing sugar before filling with the jelly.

In a small pan warm it up to about 40°C and then whisk in the pectin and sugar. Bring to a running boil for 30 seconds mixing with a rubber spatula or similar, and quickly using a large spoon, pour the hot mixture before it sets in all the lenses cavity of the sunglass's sable up to the top.

Allow for the jelly to set and cool down.

Option 1, with the white chocolate frames:
The day before, temper about 300g of white chocolate (see Benoit’s book, Bake with Benoit, for a quick method) and spread it when ready, using a rolling pin between 2 sheets of clear plastic about 1mm thick.

When the chocolate starts to set, use the same sunglasses cutter set to mark off over the plastic, or the sunglasses frames. Reserve between 2 flat trays in the fridge to set fully for about 1 hour and keep in a cool place overnight.

The next day, carefully peel off one side of the plastic and using a palette knife pick up each chocolate frame and reserve safely on the side.

Top each of the sunglasses with your white chocolate frames.

Option 2, simpler with icing sugar similar to the original recipe:
Before filling the glasses with the orange jelly, sprinkle the edges of each sable sunglasses frame generously with icing sugar as the original Lunette de Roman classic recipe.

The limited-edition St. Dalfour x Emily in Paris Gift Set includes a trio of fruit spreads; Strawberry, Orange & Raspberry, presented with a St. Dalfour ceramic serving spoon in a beautifully co-branded gift box.