
INGREDIENTS
Chocolate Nib and Marzipan Biscuit
- 75 g Egg Yolk
- 68 g Almond Paste
- 68 g Egg White
- 45 g Sugar Breakfast
- 45 g Wheat Flour
- 36 g Choco-Chips Chopped
- 23 g Butter Melted
- Few Drops Vanilla Essence
Crème patisserie
- 50 g Cream
- 183 g Milk
- 50 g Sugar Breakfast
- 50 g Egg Yolk
- 20 g Cornflour
- 25 g Butter
COOKING INSTRUCTIONS
Chocolate Nib and Marzipan Biscuit
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Step 1In a kitchen-aid beat warm almond paste with a little egg yolk to make a smooth paste.
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Step 2Change the attachment to whisk and whisk the paste for some time. Make meringue with egg white and sugar.
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Step 3Fold it with the almond paste. Cut and fold the dry ingredients with choco-chips.
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Step 4
Mix the melted butter well. Spread the batter on the silipat. Bake at 190°C in the convection oven.Crème patisserie
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Step 5Warm cream and milk together in a pan. Meanwhile temper sugar, egg yolk and cornflour.
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Step 6Pour the milk on egg while mixing continuously. Sieve and cook till thick consistency. Keep whisking continuously.
- Step 7
Blend butter at 35°C. Layer the Spanish vanilla with crème patisserie and then glaze with dark ganache