Ingredients
- 100 g P125 Coeur de Guanaja 80%
- 430 g 50% or 70% ALMOND PASTE FROM PROVENCE
- 130 g Sugar
- 210 g Egg yolks
- 150 g Eggs
- 250 g Egg whites
- 130 g Sugar
- 100 g Pastry flour
- 100 g Butter
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For
g
Recipe
Mix together the ALMOND PASTE and your initial portion of sugar, then make them more liquid by gradually incorporating the egg yolks and eggs.
Beat until a ribbon forms. Whisk the egg whites while gradually adding the remaining sugar.
Mix a small portion of the beaten egg whites with the melted chocolate and butter until a smooth, lightweight texture forms.
Add the mixture of almond paste, eggs, egg yolks and sugar.
Incorporate the sifted flour and finish off with the rest of the egg whites.
BAKING: In a mold, ring or on a baking mat at 170-200°C (340-375°F).
600g to 2400g for a 40 x 60cm mold.