Argana

ingredients	preparation
300g butter 160g sugar 7g salt 405g flour 20g inverted sugar 20g baking powder 20g DCP-22GT	Cut the cold butter into equal small cubes. Sift the flour with Cocoa Powder and Baking Powder. With a Paddle mix all ingredients Mix well until it comes together as a dough without overworking Roll it to 3mm and store it in the fridge.

ingredients	preparation
180g water 162g milk 10g sugar 6g salt 132g butter 155g plain flour 20g potato starch 40g DCP-22EXBRU 410g whole eggs	Boil the water with milk, salt, sugar and butter. Add the previously sieved flour with the cocoa powder and starch. Scald the dough for a few minutes. Place in the mixer and beat in the eggs at intervals when the dough is around 60°C. Continue until the mixture is at the ribbon stage. Separate and form into the desired shape. Bake in the oven at 180°C.

ingredients	preparation
310g butter 262g flour 350g Cassonade 4g corn starch 32g ground hazelnuts 40g DCP-22EXBRU	Soften the butter and add the sugar. Mix the dry ingredients together in a separate bowl and then add in the butter mixture. Mix well and roll out the dough between two sheets of baking parchment to 1.6 mm.

ingredients	preparation
315g milk 80g 35% cream 90g Egg yolk 400g CHM-P40GHA	Heat the milk and the liquid cream. When the liquid has reached approximately 70°C, pour a small amount onto the egg yolks to warm them up. Mix well and add this mixture to the rest of the liquids Make a custard by heating the mixture to 80-82°C, then pour it immediately over the chocolate drops of your choice. Mix gently and emulsify the cream using an immersion blender to obtain a smooth, shiny mixture without air bubbles.

ingredients

preparation

Heat the milk and the liquid cream.
When the liquid has reached approximately 70°C, pour a small amount onto the egg yolks to warm them up.
Mix well and add this mixture to the rest of the liquids
Make a custard by heating the mixture to 80-82°C, then pour it immediately over the chocolate drops of your choice.
Mix gently and emulsify the cream using an immersion blender to obtain a smooth, shiny mixture without air bubbles.

ingredients	preparation
250g CHM-O38LSUP 200g NCB-HDO3	Melt together at a temperature of 45°C

Cut a 9 cm round shape of Cocoa Shortbread and Back it for 10min at 170°C
In a round shape circle of 8 cm pour 1 cm of Ghana cremeux and place it in the fridge
Take a baked choux with cocoa crumble and fill it with Amlou paste
Place the filled choux in the center of the Ghana cremeux and pour again 1 cm of cremeux to make part of it and place in the freezer.
Remove the circle and Spread some Cacao-Barry Praline Grain.
Spray it with Cacao-Barry Lactée Superieure milk chocolate
Place the whole thing on the top of cold Cocoa Short Bread.
Place some Dark Chocolate crispearls on the base of the Ghana cremeux then on the top garnish with white Pearly Metallic Chocrocks and two Dark Chocolate slim pencils.
and two Dark Chcolate slim pencils

Recipe