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ingredients
80g Butter
50g of almond powder
55 grams of flour
145g of ice cream sugar
150g egg whites (equivalent to 4-5 whites)
2 grams of chemical yeast
120g chocolate chips or vermicelli
A pinch of salt
For the ganache
60 grams of dark chocolate
60 grams of liquid cream
.Preparation
Melt butter over medium heat until it turns hazelnuts
Mix flour, icing sugar, almond powder, yeast and salt,
Add the egg whites and mix, pour in the hazelnut butter, mix again, then insert the chocolate chips.
For in the mold, bake for 15min in a preheated oven at 180°
The Ganache:
Boil the cream.
For 2-3 times over the chocolate, mix in between each addition.
For the hot ganache into the faucet, let it cool before tasting
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