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Made with Nyangbo 68%
An original recipe from Frédéric Bau and José Manuel Augusto2 steps
Recipe Step by Step
ALMOND SHORTCRUST BISCUITS
470g pastry flour
180g confectioner's sugar
4g fine salt
60g almond flour
As soon as the mixture is completely smooth, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake at 150˚C (300˚F) until golden.
AN NYANGBO 68%
Pipe some threads of chocolate of different sizes and widths onto Valrhona Signature 3D texture sheets or acetate paper so that they look like reeds.
Before it sets, sprinkle the ends with finely ground cocoa nibs. Leave to set.
Assembly and finishing
Stick the Chocolate Shoots onto an Almond Shortcrust Biscuit using tempered NYANGBO 68%.