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Almond Chocolate Mi-Cuit, Heilala Tonga Vanilla Chantilly

Pierrick Boyer joins Guillaume Brahimi and shares a classic French recipe with a twist.


  • Almond Chocolate Mi-Cuit

  • Vanilla Chantilly

  • Chocolate Streusel


  • Almond Chocolate Mi-Cuit:

  • 1.

    Firstly roast almond meal while melting the butter.

  • 2.

    Wisk in a mixing bowl, eggs and sugar to a soft peak.

  • 3.

    Then add the eggs one at a time then add the almond meal, baking and cocoa powder previously sifted together.

  • 4.

    Then at last, the chopped dark chocolate.

  • 5.

    Bake in a cake ring with a silicon paper around so it’s easy to remove the ring.

  • 6.

    Bake 14 minute at 180*c in a fan oven.

  • Vanilla Chantilly:

  • 1.

    Whip all ingredients together to stiff peak

  • Chocolate Streusel:

  • 1.

    Mix all ingredients with a paddle

  • 2.

    Then crumble on a tray and bake 10 min at 170C

  • Finishing Touches:

  • 1.

    Bake the mi-cuit, then place on a plate, have chocolate crumble on a place to hold the whipped cream.

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Andrew Graham

Fortified Wines, Dessert Wines and Sparkling Reds are the best wines to pair with Almond Chocolate Mi-Cuit, Heilala Tonga Vanilla Chantilly.


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