Easy
Makes: 25 moelleux
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Good to go
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Quick & easy (production)
Embrace the flavors of chocolate and raspberry in a bite with this easy-to-make recipe!Embrace the flavors of chocolate and raspberry in a bite with this easy-to-make recipe!
- Shelf life:
- 1 day
- Conservation:
- +16 Celsius
Containing: 2 Components
Biscuit moelleaux chocolate
Ingredients: Biscuit moelleaux chocolate
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500 gButter
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440 gsugar
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400 gWhole egg
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40 gFlour
Preparation: Biscuit moelleaux chocolate
- Softened the butter. Add the melted chocolate at 30°C taking care not to melt the butter.
- Whip the eggs and sugar. Incorporate the chocolate with butter into the egg mixture.
- Sift the flour and fold into the mixture.
- Pipe into half sphere moulds.
Streusel almond
Ingredients: Streusel almond
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80 graw sugar
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80 gFlour
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80 galmond powder
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1 gsalt
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40 gchopped almonds
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80 gButter
Preparation: Streusel almond
- In a mixer add all dry ingredients together and mix them.
- Add the soft butter and mix with a paddle.
- Spread the small crumbs on a tray. Bake at 160°C for 15 minutes.
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