L3

Dry candy:

• Cassonade sugar 200 g

Spill in the cutter:

• Marzipan paste 89 g
• Egg 28 g
• Yolk 67 g

Add little by little:

• Cacao Barry Poudre de Cacao Extra Brute 24 g
• Flour 24 g
• Ointment butter 24 g

Whip apart and unite:

• Yolk 84 g
• Sugar 56 g

Bake at 190 °C for 7-8 min. on the moulds.

Make an English cream with:

• 35% cream 178 g
• Yolk 53 g
• Sugar 44 g

Add:

• I.G.P. nut paste 62 g
• Cacao Barry Beurre de cacao Mycryo 10 g

Once obtained the mixture put it inside the circle with the nut and gruè cous cous under , add a cacao biscuit over and freeze.

Boil at 104 °C:

• Water 1100 g
• 35% cream 1000 g
• Cacao 500 g
• Sugar 1100 g
• Glucose 500 g

Soften and unite:

• Isinglass 50 g

Unite the isinglass when the mass is tepid and cover it with a film. Use a 30-35 °C.
Once obtained the caramel, stend between two Silpat with the rolling-pin. Make cool crumble and put over the cacao biscuit.