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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