Preparation time: 45 minutes
Cooking time: 20 minutes
Ingredients (8 persons):
Cookies: 120 g of milk chocolate (with Valrhona, the balance between flavor and sugar is perfect), 25 g of black coffee, 100 g of butter, 60 g of flour, 4 medium egg yolks, 6 egg whites, 60 g of powdered sugar, milk chocolate cream: 200 g of milk chocolate, 50 g of dark chocolate coating, 4 egg yolks, 20 cl of water + 2 packs of sugar to take away Boil until you get a syrup, let it cool, 250 g of cream, crunchy cream:, 50 g of fondant (if you don’t have it), fondant (if you don’t have it, dissolve 50 g of sugar in powder (with 2 or 3 packets of water), 30 g of glucose, 20 g of powdered hazelnut, 30 g of milk, chocolate, 4 teaspoons of cocoa (optional)
To prepare the cookie: Preheat the oven to 200 degrees. Boil egg yolks and sugar. Melt the chocolate and butter and add them to the previous mixture. Beat the egg whites until stiff and mix them gently with the flour into the egg, sugar, chocolate and butter mixture. Bake for 20 minutes. The blade inserted into the cookie should come out dry. Let it cool down.