Essentials

BISCUITS, PASTRIES & BASICS

P125 COEUR DE GUANAJA SACHER BISCUIT

Unit of measure

Choose your unit of measure for the recipe ingredients

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
Select your mixture’s total weight
For
g

Tips

Soften your almond paste in the microwave to make it easier to incorporate your eggs.

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.

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