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With the voiceover of Nathalie_homs
THE RECIPE
Preparation 1: Sacher Biscuit
Ingredients:
- 95g almond paste
- 45g egg yolks
- 35g eggs
- 20g flour
- 10g cocoa powder
- 25g dark chocolate
- 25g butter
- 55g egg whites
- 30g sugar
Instructions:
- Mix the almond paste and egg yolks
- In a mixer, beat the almond paste/egg mixture with the remaining eggs until stiff
- Melt the butter and dark chocolate and add it to the mixture
- Add the flour and cocoa
- Beat the egg whites until stiff and add the 2 mixtures
- Cook for 8 minutes at 200C
- In an 18cm circle
- In a large rectangle
Preparation 2: Milk chocolate whipped ganache
Ingredients:
- 135g milk chocolate
- 335g liquid cream
Instructions:
- Boil half of the liquid cream
- Pour over the chocolate in 3 batches
- Pour the remaining cold cream all at once
- Cover with cling film in a wide-bottomed dish and refrigerate
Preparation 3: Almond/bouye praline
Ingredients:
- 110g almonds
- 55g sugar
- Bouye powder
- Fleur de sel
Instructions:
- Roast the almonds for 15 minutes at 180C
- Make a dry caramel
- Mix everything together cooled, while adding the bouye powder
- Add the fleur de sel
- Pour over the creamy and put in the freezer
Preparation 4: Creamy bou
Ingredients:
- 3g gelatin
- 100g milk
- 100g liquid cream
- 30g egg yolks
- 80g white chocolate
- Bouye powder
Process:
- Hydrate the gelatin in 81g
- Boil: milk and cream, pour over the yolks
- Cook into a custard (83C max)
- Pour over the white chocolate
- Pour over the biscuit and put in the freezer
Preparation 5: Milk chocolate mousse
Ingredients:
- 2g gelatin
- 110g liquid cream
- 110g milk
- 45g egg yolks
- 55g sugar
- 130g milk chocolate
- 150g cream liquid
Instructions:
- Hydrate the gelatin in 54g of water
- Make a custard with liquid cream, milk, egg yolks and sugar (max 83C)
- Pour over the milk chocolate and gelatin
- Cover with cling film in a wide-bottomed dish and cool
- Whip up whipped cream and incorporate the 2 masses
Preparation 6: Chocolate decorations
Ingredients:
- 200g dark chocolate
Instructions:
- Temper the chocolate: 50/55 - 28/29 - 31/32
- Spread thinly between 2 sheets of Rhodoid
- Cut out before setting completely
- Baobabs
- Madagascar, then flock in red