Soft chocolate biscuit, pacanes, olive oil ganache
Soft chocolate biscuit, pacanes, olive oil ganache.
IngredientsRecipe for 12 Tapas
For the biscuit
For the ganache
Preparation time: 30 min
Preheat your four at 375 °F
- For the chocolate biscuit
Mix the eggs with the sugar.
Melt the chocolate and the butter on a bain marie.
Mix those two together. Add the flour and the almonds.
Fill the pastry bag with the mix.
Lay it on a baking tray with a parchment paper, it should look like big macarons, sprinkle icing sugar, wait 3 minutes and sprinkle again, add the nuts on the top.
Cook it in the oven for 10 minutes.
- For the ganache
Bring to boil the cream and the olive oil. Pour it on the white chocolate in three phases, make sure the chocolate is well melted.
Reserve in the fridge for 24 hours.
The better olive oil you use the best ganache you will have.