TONKA GANACHE
Ingredients
- 280 g.
- Haya 60%
- 30 g.
- Inverted sugar
- 430 g.
- Whipped Cream
- 10 g.
- Tonka bean
Elaboration
Soak the Tonka beans overnight in the cream. Add the inverted sugar in the cream and boil. Add the Haya 60% chocolate and emulsify.
BUTTER COOKIES
Ingredients
- 700 g.
- Flour
- 400 g.
- Butter
- 200 g.
- Sugar Nevada
- 120 g.
- Whole egg
- q/s
- Vanilla
Elaboration
Beat the Sugar Nevada with the butter until it forms a cream. Add the egg at room temperature and the vanilla. Add the stifed flour and knead at a slow speed. Stretch the dough cold and cut. Oven 150ºC. Time 12-15'.
Assembly and Finishing
1.Place the Tonka Bean Ganache on a biscuit base and sprinkle with Cocoa Powder 22/24, cover with another biscuit base and repeat the operation.
2.Cover again and sprinkle with cocoa.