Melt the chocolate with the butter at 40°C then add the egg yolks. Whisk the egg whites with the sugar and add them to the previous mixture then add the flour. Pipe into a rectangular mould (15 cm long by 3 cm wide and 3 cm tall lined) with a Fiberpain mat.
Infuse the cream with the tobacco for 5 minutes. Prepare the ganache and pipe a 14 cm long tube then place in the freezer.
Hazelnut Siphon Biscuit
Combine all the ingredients then mix and place in a siphon with two gas cartridges. Microwave in plastic cups for 1 minute.
Cuba 70% product description
How did Origine Cuba 70% inspire the recipe for the Havana Time Moelleux?