Ingredients
- 500 g P125 Coeur de Guanaja 80%
- 860 g ALMOND PASTE FROM PROVENCE 70 %
- 260 g Sugar
- 420 g Egg yolks
- 300 g Eggs
- 500 g Egg whites
- 260 g Sugar
- 125 g Pastry flour
- 170 g Clarified butter
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Recipe
Combine the almond paste with 260 g of sugar, gradually add the eggs and egg yolks, beating until you reach the ribbon stage.
Whip the egg whites to soft peaks, incorporating the 260 g of sugar gradually.
Sift the flour. Melt the P125 COEUR DE GUANAJA and butter together; and then stir a little bit if the meringue into it in order to lighten the texture. Combine the chocolate mixture with the almond mixture. Fold the flour in followed by the rest of the meringue.
Spread 900 g per tray.
BAKING: Bake in tins, molds, cake rings or on trays at 180/200° C (356/392° F) with the vent closed.