Whip eggs, sugar, vanilla, then add baking powder, baking soda Cacao Barry – Extra Brute 100%, salt and water.
Mix crème fraiche with Cacao Barry – Grand Caraque100% and add to previous mixture.
Add flour and mix to have a homogenous texture.
Spread at 4 mm frame.
Cook at 350° F during 6 minutes.
Mix to have a homogenous texture.
Cook at 45° Brix.
When it is cold, pass in the Robot Coupe.
Spread on 4 mm frame.
Heat cream and syrup.
Mix in other ingredients to have a homogenous texture.
Spread at 2 mm frame
Hazelnuts Praline Chemisage
Melt Cacao Barry – Excellence 55% and Cacao Barry – Cocoa Butter 100% Mini Pistoles.
Mix with other ingredients to have a homogenous texture.
Weight of the recipe 1000 gr.
Chocolate Sable Breton
Mix in the Robot Coupe to have a homogenous texture.
Roll out at 2 mm with rolling pin
Bake at 350° F during 8 minutes.
Mix and reserve until ready to use