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Amandine

Amandine


WHEAT:

1. Beat the egg whites together with the sugar and salt

2. Add the yolks one by one, stirring from south to bottom

3. Sift the flour and mix it with the starch and cocoa baking powder

4. Add the honey (melted) and oil and mix well

5. Put flour in the rain, mixing well


6. Wallpaper a tray with baking paper and put the composition

, put in the preheated oven until it passes the toothpick test

SYRUP

1. Boil water and sugar then add the rum essence

CREAM:

1. Heat the liquid whipped cream over a low heat together with the chopped chocolate (be careful not to boil it) and leave it to cool overnight.

2. Mix the whipped cream and at the end add the rum essence

Assembly

1.Cut the countertop in half

2. Sand the base and distribute the cream evenly

3. Add the second part of the countertop and syrup

4. Give to the cold and then portion according to your preferences, garnish with melted white chocolate and "flowers": from hazelnuts



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