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http://www.lifestylefood.com.au/recipes/17260/almond-chocolate-micuit-heilala-tonga-vanilla-chantilly

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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.

Ingredients

  • Almond Chocolate Mi-Cuit

  • 250 gr butter

  • 200 gr caster sugar

  • 300 gr roasted almond meal

  • 10 gr baking powder

  • 40 gr cocoa powder

  • 250 gr (5 units) whole eggs

  • 225 gr chopped dark chocolate

  • Vanilla Chantilly

  • 300ml thicken cream (35%)

  • 1 table spoon heilala vanilla paste

  • 50 gr caster sugar

  • Chocolate Streusel

  • 125 gr plain flour

  • 125 gr raw sugar

  • 90 gr almond meal

  • 125 gr butter

  • 4 gr salt

  • 30 gr cocoa powder

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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