Instant CH3

In a pot, bring all the ingredients to a boil. Cook at 65 Brix with refractometer.

Reserve until ready to use.

Mix into Robot Coupe butter, hazelnut flour, almond flour, AP flour, powdered sugar and Cacao Barry Extra Brute Cacao Powder.

Add fresh eggs and salt.

Mix to have a homogenous texture.

Keep it in the fridge.

Roll with rolling pin at 2.5 mm

Bake at 350°F for 8 minutes.

Boil the cream, glucose and inverted sugar, add to the rest of the ingredients and mix with hand blender.

Cool down and refrigerate until ready to use.

In a pot, bring to a boil the milk and vanilla bean, pour into the yolks, sugar and starch to temper.

Bring to a second boil with all ingredients.

Add the gelatine.

Set aside, until ready to use.

In a pot bring the sugar, water and glucose to a boil to reach 117°C. Mix the egg whites, and slowly pour the syrup.

Mix the pastry Cream with the melted Cacao Barry Ocoa™ Dark Coverture 70%.

Fold in Meringue form previous preparation.

Use as needed.

Melt the chocolates with the butter.

With the warm pastry cream, mix in the chocolate butter mixture.

Fold in the whipped cream.

Reserve to use later.

Put all the ingredients in the Robot Coupe.

Pour into Silpat at 3mm

Bake at 420°F for 4 minutes.

Melt and temper with Cacao Barry Excellence Dark Coverture 55% and the deodorized Cocoa Butter Mini Pistoles. Cast moulds and reserve.