Ingredients
-
160 g
Abinao 85%
- Abinao 85%
- Guanaja 70%
- Caraïbe 66%
- Extra Bitter 61%
- Oriado 60%
- Caraque 56%
- Araguani 72%
- Andoa Dark 70%
- Nyangbo 68%
- Alpaco 66%
- Manjari 64%
- Illanka 63%
- Taïnori 64%
- Macaé 62%
- Equatoriale Dark 55%
- Extra Dark 53%
- Satilia Dark 62%
- 300 g PLAIN PASTRY CREAM
- 600 g 50% or 70% ALMOND PASTE FROM PROVENCE
- 300 g Eggs
- 75 g Almond flour
- 9 g Vanilla beans
- 300 g Butter
- 30 g Cornstarch
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For
g
Recipe
Complete the following Essential beforehand
Ingredients
- 1000 g Whole milk
- 180 g Egg yolks
- 150 g Sugar
- 90 g Cornstarch
For 1420 g
Recipe
Bring the milk to a boil and pour it over the egg yolk, sugar and starch mixture.
Bring this new mixture to a boil.
Take the pan off the heat – Do not blend.
Cool down quickly.
Gradually add the eggs to the ALMOND PASTE to give it a more liquid consistency.
Add the almond flour, vanilla and creamed butter.
Add the cornstarch, the tempered Pastry Cream and finally the chocolate melted at 35-40°C (95-105°F).
Store the mixture in the refrigerator or use immediately.