Le Succs

A creation by l'Ecole du Grand Chocolat Valrhona Prepared by Valrhona Le Noir 61% By 6 people Preparation : 40 minutes INGREDIENTS Biscuit, 20 g Strong flour , 60 g Powdered hazelnuts, 60 g Sugar, 30 g Sugar, 3 Egg whites, , Dark chocolate ganache, 165 g Valrhona Le Noir 61% chocolate, 180 g cream, 30 g acacia honey

PREPARATION Biscuit Sift the flour with the powdered hazelnuts and the 60 g sugar. Beat the egg whites until stiff, quickly adding the 30 g sugar to obtain a perfectly smooth texture. Finish by stirring in the sifted powders with a spatula. Spread on a pastry sheet. Cook in the oven: 180/190C. Dark chocolate ganache Bring the cream and honey to a boil, then pour 1/3 of it over the chocolate. Use the mayonnaise technique, i.e. energetically stir with a spatula to produce an elastic and shiny mixture, then add the cream gradually, like you would add the oil to the mayonnaise. Make sure this consistency remains throughout mixing. Assembling Pour 1/3 of the ganache on a dessert circle, then place a disc of biscuit on top. Pour on the 2nd third of ganache, then add another disc of biscuit. Cover with the last third of ganache then finish with a biscuit. Freeze overnight then turn out, flip over and decorate. Let thaw in the refrigerator for at least 6 hours. Enjoy at ambient temperature (remove from refrigerator 1 hour before serving). IDEA OF JULIE Best enjoyed at snack time with a cup of coffee or tea...

1/1