Dessert
Crunchy biscuit and chocolate ganache
Show your mastery of pastry with our crunchy biscuit and chocolate ganache recipe
20 min
Prep time
10 min
Cook time
6
Servings
Intermediate
Difficulty
30 min
Total time
Four
Cooking method
Ingredients
Instructions
-
1
In a large bowl, beat 3 egg whites with an electric mixer until they form stiff peaks. Then add a pinch of salt and 30 gr of powdered sugar and continue to beat for 2 to 3 minutes. Continue beating the egg whites while adding 70 gr of almond powder, 70 gr of powdered sugar, and once the mixture is well homogeneous, add 35 gr of wheat flour. On a baking sheet, lay out baking paper and spread your batter to 1 cm thickness before baking for 5 minutes. Let the biscuit cool down. The whipped cream: In a bowl, pour 25 cl of very cold liquid cream and beat with an electric mixer while incorporating the seeds from the vanilla bean. Add 25 gr of powdered sugar until you get the consistency of whipped cream. Assembly: Cut the crispy biscuit lengthwise, then into strips of 10 cm, cut your ganache in the same way and place it on top. Fill a piping bag with the whipped cream and draw several waves along the ganache. Decorate by cutting shapes with a spoon from the remaining ganache and placing them on the whipped cream.
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