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Guillaume Brahimi

Almond Chocolate Mi-Cuit, Heilala Tonga Vanilla Chantilly

Almond Chocolate Mi-Cuit, Heilala Tonga Vanilla Chantilly
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Pierrick Boyer joins Guillaume Brahimi and shares a classic French recipe with a twist.

Ingredients

Almond Chocolate Mi-Cuit

Vanilla Chantilly

Chocolate Streusel

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Method

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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