Baker-Pastry Chef

Almond-chocolate filling

1 completion stage

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Corman products used for this recipe

Dairy butter 82% fat - Block

Mix the marzipan with the egg yolks until smooth.
Melt the chocolate and mix it with the melted butter. Add the marzipan mix and mix until smooth.
Whisk the eggs and the sugar to the ribbon stage.
Incorporate into the chocolate ganache and mix gently.
Finally, fold in the ground almonds and sifted flour.

200 g 50/50 marzipan 50 g egg yolks 350 g Dairy butter 82% fat – Block 400 g dark chocolate 55% 300 g eggs 400 g sugar 400 g ground almonds 75 g flour

Almond-chocolate filling

Preparation

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