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Made with Cooking Range Caraïbe 66% dark chocolate
An original L’École Gourmet Valrhona recipe2 steps
Recipe Step by Step
195g Egg whites
50g Plain flour
145g Caster sugar
25g Acacia honey
235g Finely ground almonds
210g Beurre noisette
95g CARAÏBE 66% chocolate
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.
HONEY AND CARAÏBE CHOCOLATE GANACHE
200g Whipping cream 35%
35g Acacia honey
165g CARAÏBE 66%
Assembly and finishing
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