GUANAJA Feather Biscuit

Bring the cream and milk to a boil and gradually pour into the premixed egg yolk-sugar combination (without blanching).

Thicken the mixture at a temperature of 85°C (185°F), strain and use immediately.

Strain the hot Crème Anglaise, then form an emulsion with the chopped or melted GUANAJA 70% by using a rubber spatula to obtain a smooth, glossy core.



For a perfect emulsion, blend with an immersion blender at a temperature between 35-45°C (95-113 ºF) without incorporating air.



Leave to crystallize in the refrigerator.

Mix the creamed butter, salt, confectioner's sugar, almond flour, eggs and the smaller portion of flour. Do not beat this mixture.

Once the mixture is well incorporated, quickly add the remaining flour.

Store in the refrigerator or spread out immediately. Bake at 150°C (300°F).

Roughly crsuh part of the cooked Almond Biscuit. Combine it with the melted GUANAJA 70% and set aside.

Cook the butter until it is nutty brown. Leave to cool and then add the confectioner's sugar, half the egg whites, the flour and the COCOA POWDER.



Add the remaining egg whites. Be sure not to whip the mixture. Shape and bake at 200-210°C (392-410°F) for a few minutes depending on the size.