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Gourmet
Les Tigrés
Made with Cooking Range Caraïbe 66% dark chocolate
An original L’École Gourmet Valrhona recipe
2 stepsRecipe Step by Step
01
CAKE MIXTURE
195g Egg whites
50g Plain flour
145g Caster sugar
25g Acacia honey
235g Finely ground almonds
210g Beurre noisette
95g CARAÏBE 66% chocolate
Mix the egg whites, flour, caster sugar, honey and ground almonds. Store in the refrigerator overnight.
The next day, cook the beurre noisette and add to the mixture. Allow to cool for a few moments, finely chop the CARAÏBE 66% chocolate fèves and add them to the mixture.
The next day, cook the beurre noisette and add to the mixture. Allow to cool for a few moments, finely chop the CARAÏBE 66% chocolate fèves and add them to the mixture.
02
HONEY AND CARAÏBE CHOCOLATE GANACHE
Heat the cream and honey together. Combine with the melted CARAÏBE 66% chocolate at 60°C, mixing in the centre to create an elastic texture and shiny core. This is a sign that the emulsion is started. Maintain this texture throughout the mixing process.
Assembly and finishing
Pipe approximately 50g of cake mixture into baba moulds.
Preheat the oven to 190°C, then bake the cakes at 180°C for 15 minutes between two baking trays.
Remove from the moulds and allow to cool.
Pour a little ganache into the centre, but do not fill to the to