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

Chocolate Nib and Marzipan Biscuit

• Step 1
  In a kitchen-aid beat warm almond paste with a little egg yolk to make a smooth paste.
• Step 2
  Change the attachment to whisk and whisk the paste for some time. Make meringue with egg white and sugar.
• Step 3
  Fold it with the almond paste. Cut and fold the dry ingredients with choco-chips.
• Step 4
  Mix the melted butter well. Spread the batter on the silipat. Bake at 190°C in the convection oven.

  Crème patisserie

• Step 5
  Warm cream and milk together in a pan. Meanwhile temper sugar, egg yolk and cornflour.
• Step 6
   Pour 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