SPANISH VANILLA GATEAUX

INGREDIENTS

Chocolate Nib and Marzipan Biscuit

  • 75 g Egg Yolk
  • 68 g Almond Paste
  • 68 g Egg White
  • 45 g Sugar Breakfast
  • 45 g Wheat Flour
  • 36 g Choco-Chips Chopped
  • 23 g Butter Melted
  • Few Drops Vanilla Essence

Crème patisserie

  • 50 g Cream
  • 183 g Milk
  • 50 g Sugar Breakfast
  • 50 g Egg Yolk
  • 20 g Cornflour
  • 25 g Butter

COOKING INSTRUCTIONS

Chocolate Nib and Marzipan Biscuit

  • Step 1
    In a kitchen-aid beat warm almond paste with a little egg yolk to make a smooth paste.
  • Step 2
    Change the attachment to whisk and whisk the paste for some time. Make meringue with egg white and sugar.
  • Step 3
    Fold it with the almond paste. Cut and fold the dry ingredients with choco-chips.
  • Step 4
    Mix the melted butter well. Spread the batter on the silipat. Bake at 190°C in the convection oven.

    Crème patisserie

  • Step 5
    Warm cream and milk together in a pan. Meanwhile temper sugar, egg yolk and cornflour.
  • Step 6
     Pour the milk on egg while mixing continuously. Sieve and cook till thick consistency. Keep whisking continuously.
  • Step 7
    Blend butter at 35°C. Layer the Spanish vanilla with crème patisserie and then glaze with dark ganache