pie
120 g butter 50 g sugar 20 g flour 00
5 g baking powder 2 eggs 1 egg yolk
120 g dark chocolate melted
Blend on maximum speed and refrigerate for at least 2 hours. Grease and flour
good portion of cocottine and fill to 2 / 3 with the compound. Bake for 8 minutes at 180 °, unmold and sprinkle with powdered sugar.
Wafer
100 g caster sugar
100 g flour 00 g egg white
100 100 g soft butter 50 g
Cointreau
Blend on maximum speed and taking a generous spoonful of the circles form a silpat and cook briefly in the oven to 200 degrees. Remove from oven and shape as desired form of bowls.
currant sorbet 300 g of black currant jam
500 g of sugar syrup (depending on the proportion of 1 liter of water, 50 g glucose, 300 g of sugar) and blend
Place the robot at max speed. Freeze in freezer at -18, stirring every half hour
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