almond dough:
175 g butter
125 g icing sugar
35 g ground almonds
65 g eggs
2 g of salt
315 g flour
ganache caramel:
60 g sugar
30 ml cream 38%
150 ml cream 38%
100 ml of milk
240 g dark chocolate
100 g milk chocolate
for decoration:
waffle cake
Dough preparation:
In a mixer with a nozzle "guitar", combine butter and sugar for 5 minutes.
Add eggs and mix for another 2 minutes.
Add dry ingredients and mix together to form a test. Not any longer!
Wrap in foil and put in the fridge for 2 hours.
We take out the dough and roll it out with a thickness of 3 mm and cut out circles with a diameter of 4-5 cm with the help of a mold. The counter is covered with baking paper and we place circles on it.
We bake in an oven preheated to 180 degrees for 8 minutes or until light brown.
Cool on the grill.
Cooking ganache:
Pour sugar in a skillet and set it on fire, let it dissolve and become caramelized.
colors.
Add carefully 30 ml of cream and stir until smooth.
In a separate saucepan, boil milk and cream 150 ml.
Pour into the caramel mass, stir it so that the mass becomes smooth and uniform.
Remove from heat, add 2 types of chocolate in a hot caramel mass, stir.
Punch blender to the formation of the cream.
Cover with foil and set in the cold.
Assembly and decoration:
Put the cream in the pastry bag.
We take a cookie on him we drop the cream close the second half.
Dry the waffle sheet in the oven.
Cool and finely break.
Take the cookies and roll the sides over the wafer crumb. baby
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