Astro deser

Astro deser

Recipe for 28 pieces

Chocolate hazelnut biscuit

Used products: Chocolate hazelnut biscuit

Preparation: Chocolate hazelnut biscuit

With the help of a mixer, stir the egg whites, them assemble the whole eggs and the yolks
with the sugar. After, blend the two mixtures. Add the flour and the hazelnut powder. The
melted chocolate and finally the hazelnut butter, bake in the oven at 180°C for about 15

Tonka chocolate ganache

Used products: Tonka chocolate ganache

  • 960 g
    whipped cream
  • 6,5 g
    Tonka beans
  • 96 g
    invert sugar
  • 960 g
  • 96 g

Preparation: Tonka chocolate ganache

In a pot, bring the cream, tonka beans and inverted sugar to the boil and let steep for 5
minutes. Heat the infusion again and pour it over the chocolate couverture ang butter.

Exotic compote

Used products: Exotic compote

  • 110 g
  • 176 g
    caster sugar
  • 330 g
    passion fruit paste
  • 440 g
    mango paste
  • 396 g
    banana paste
  • 35 g
    caster sugar
  • 33 g
    NH pectin

Preparation: Exotic compote

Make a caramel with glucose and caster sugar. Pour on it the hot passion fruit paste. Add the
rest of the purées sugar mixture & pectin NH. Bring to boil for 2 minutes and mix.