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Gourmet Recipes

Les Tigrés

Made with Cooking Range Caraïbe 66% dark chocolate

An original L’École Gourmet Valrhona recipe

2 steps

Recipe Step by Step

01

CAKE MIXTURE

195g Egg whites

50g Plain flour

145g Caster sugar

25g Acacia honey

235g Finely ground almonds

210g Beurre noisette

95g CARAÏBE 66% chocolate

Mix the egg whites, flour, caster sugar, honey and ground almonds. Store in the refrigerator overnight.
The next day, cook the beurre noisette and add to the mixture. Allow to cool for a few moments, finely chop the CARAÏBE 66% chocolate fèves and add them to the mixture.
02

HONEY AND CARAÏBE CHOCOLATE GANACHE

200g Whipping cream 35%

35g Acacia honey

165g CARAÏBE 66%

Heat the cream and honey together. Combine with the melted CARAÏBE 66% chocolate at 60°C, mixing in the centre to create an elastic texture and shiny core. This is a sign that the emulsion is started. Maintain this texture throughout the mixing process.

Assembly and finishing

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Pipe approximately 50g of cake mixture into baba moulds.

Preheat the oven to 190°C, then bake the cakes at 180°C for 15 minutes between two baking trays.

Remove from the moulds and allow to cool.

Pour a little ganache into the centre, but do not fill to the to