Choco Cup

1. Mix softened butter with brown sugar.
2. Melt the Lactée supérieur at 40°C, mix with the Pure Almond Paste and add to the previous mix.
3. Add the whole eggs.
4. Sift the dry items together and add to the mix.
5. At the end of the process add the chopped caramelized hazelnut.
6. Spread into the molds and bake in the ventilated oven at 175°C for 12-15 minutes.
 

1. Make an infusion with milk and coffee beans.
2. Bring to boil the coffee infusion with glucose.
3. Pour over the chocolate and mix well using a hand blender.
4. Add the cold cream and mix well.
5. Put it in the fridge until the mix reaches 4°C.
6. Whip when needed.
 

1. Make a dry caramel with sugar and glucose.
2. Bring the cream to boil and add to the caramel.
3. Add salt and butter.