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Corman Artisan

Baker-Pastry chef

Almond-chocolate filling

14 cakes

Preparation

200 g 50/50 marzipan
50 g egg yolks
350 g Butter
400 g 55% Dark chocolate
300 g eggs
400 g sugar
400 g pure almond powder
75 g flour
  • Incorporating the ingredients in this order gives a lighter, airier mixture.
  • For a filling with a slightly fuller, more rounded flavour, add a little pastry cream, up to 100 g for this recipe.
  • Other garnishes such chocolate chips resistant to baking or roasted nuts can be added after the filling has been piped onto the bases.

Recommendations

  • Incorporating the ingredients in this order gives a lighter, airier mixture.
  • For a filling with a slightly fuller, more rounded flavour, add a little pastry cream, up to 100 g for this recipe.
  • Other garnishes such chocolate chips resistant to baking or roasted nuts can be added after the filling has been piped onto the bases.