https://www.lifestylefood.com.au/recipes/17260/almond-chocolate-micuit-heilala-tonga-vanilla-chantilly
LifestyleFOOD.com.au
Pierrick Boyer joins Guillaume Brahimi and shares a classic French recipe with a twist.
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.
Nutritional analysis per serving (28 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Trending This Week |
Metric Converter |
Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.
4 | 4 | 4 | 4 | 4 |