STOLEN HEART Recipe featuring Hukambi 53%
An original recipe by Paul Brichon And Virgilia Lebrige, Assistant Pastry Chefs École Valrhona
Ingredients
- 55g Almond flour
- 10g Cornstarch
- 40g Caster sugar
- 1g Baking powder
- 60g Eggs
- 55g Heavy cream 36%
- 35g HUKAMBI 53%
- 60g All-purpose flour
- 20g Confectioner’s sugar
- 10g Almond flour
- 0.5g Salt
- 30g European-style butter
- 10g Eggs
- 120g Almond shortcrust pastry
- 20g Grated coconut
- 10g Crispy wheat flake cereal
- 55g HUKAMBI 53%
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