Havana time moelleux
Recipe
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Moelleux biscuit
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Melt the chocolate with the butter at 40°C then add the egg yolks. Whisk the egg whites with the sugar and add them to the previous mixture then add the flour. Pipe into a rectangular mould (15 cm long by 3 cm wide and 3 cm tall lined) with a Fiberpain mat. |
Tobacco Ganache
ingredients | preparation |
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Infuse the cream with the tobacco for 5 minutes. Prepare the ganache and pipe a 14 cm long tube then place in the freezer. |
Hazelnut Siphon Biscuit
ingredients | preparation |
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Combine all the ingredients then mix and place in a siphon with two gas cartridges. Microwave in plastic cups for 1 minute. Plating |
RECIPE EXPLANATION
Cuba 70% product description How did Origine Cuba 70% inspire the recipe for the Havana Time Moelleux? |