Almenar Flavour

Let osmotize for 1 hour, reserve and strain

Bring the cream boil, bring down the temperature with white crystallized Zephyr™ cover and add the Clos Pons Mandarin oil.

Infuse dairy products with sugar and vanilla, strain and add the UHT yolks, confirm temperature of the English cream at 85ºC, add on top of the black crystallized coats and the cream, turbine and chill temperature up to 5ºC, mount on rods.

Sieve flour and cocoa powder, break out the butter and mix it all up, place it in a bottle and cook for the tongue of thin plates, roll up and save.

Brak up the cover, mix with the praline, temper and mix with pistachio praline.

Turbine the praline with the white egg, put it in a siphon + 2 loads of CO2 and cook in the microwave in plastic cups for 1 minute

Break up butter and the cocoa paste, sift the brown sugar and mix it all the ingredients, bake in the wafer machine, shape it and set aside.