Mont-Blanc

Mix together

Add in 2 times

Sheet out the dough (3 mm thick) and line 80 mm Ø tart rings.
Bake at 160°C (320°F).

Cook at 40°C (104°F)

Mix and then, add

Cook until 105°C (221°F).
Cool down in a closed container.
Soften the coulis and pipe it in the sweet dough.

Cook at 85°C (185°F)

Pour on

Add

Bake on a sheet pan at 200°C (392°F).
Cool down and cut circular pieces of biscuit (70 mm Ø).

Cook at 80°C (176°F)

Beat egg yolks and sugar until it is close to white

Pass through a sieve and pour on

At 25°C (77°F), add

Mix

At 30°C (86°F), add

Slightly beat the mix and add

Pipe with the vermicelli shape decorating tube.

Whisk egg whites until stiff

Slowly, add

Beat the mix with a hand mixer
Pipe in tube shape and sprinkle cocoa nibs