- Add the whole egg and egg yolks one by one at the almond paste beat lightly until fluffy.
- Mix the egg whites with the sugar and beat to a merengue.
- Sieve the patent flour.
- Melt the dark chocolate and butter, then mix a small portion of the merengue into the chocolate/butter mixture.
- Mix to achieve nice texture.
- Add the almond-egg-mixture and the sifted flour and cocoa powder finally add the rest of the merengue.
- Baking at 190°C.
- Heat the milk to 60°C.
- Melt the chocolate to 50°C.
- Incorporate the milk and make a ganache.
- fold the whipped cream at 45°C.
- Cook all the ingredients in a pot to 104°C.
- Mix all the ingredients together besides the butter.
- Mix to get a perfect mass (mix).
- Add the cold butter in cubes.
- Mix on a high speed to get the perfect crumble.
- Place in the desired mould and bake to golden brown.
- Warm the cream pour slowly over the chocolate.
- Immediately mix using an mixer to make a perfect emulsion.
- Add the gelatin water mixture.
- use around 40°C.