Biscuit 2 : Crousti Almond

160g
200g
200g
500g

Pralisec (= Krokant)
Bitter couverture 71
Crousticrep
Hazelnut praline

Melt bitter couverture 71 in a bain-marie then add hazelnut praline. Once both ingredients are well mixed add Pralisec and Crousticrep.

Spread on a tray until height of preparation is about ½ cm then cut with cutter of desired shape or spread in a ring (diameter 18cm, height ½ cm).

Biscuit 3 : Crousticrep Crunch

40g
200g
370g
500g

Cocoa butter
Bitter couverture 71
Crousticrep
Hazelnut praline

Melt bitter cocoa butter, couverture 71 in a bain-marie then add hazelnut praline. Once all are well mixed add Crousticrep.

Spread in a ring (diameter 18cm, height ½ cm).

Biscuit 4 : Pralisec bitter crunch

50g
150
200g
80g
10g

Cocoa butter
Bitter couverture 71
Pralisec
Crousticrep
Cocoa powder

Melt bitter cocoa butter and couverture 71 in a bain-marie. Add Crousticrep, Pralisec and cocoa powder.
Spread in a ring (diameter 18cm, height ½ cm).

Cut into pieces this product can also be used for decoration.

Biscuit 5 : Pistachio raisins

400g
350g
450g
70g
170g
500g
300g
200g
300

Almond powder
Icing sugar
Egg yolks
Eggs
Pistachio paste
Egg whites
Castor sugar
Flour
Sultana raisins

In a mixer at medium speed mix for 6 minutes almond powder, icing sugar, egg yolks, eggs and pistachio paste. Whip egg whites and add sugar. Gently incorporate first preparation into the second one then add flour and raisins.

Biscuit 6 : Frivole

280g
300g
225g
95g
20g

Egg whites
Castor sugar
Egg yolks
Cocoa powder
Flour

Whip egg whites then add sugar. Incorporate whipping energetically egg yolks then cocoa powder and flour.

With a piping bag and a nozzle make a spirale on a cooking paper and bake (428°F) for 8-12 minutes (ventilated oven).

Biscuit 7 : Natural sponge cake

500g
300g
90g

Gen’Mix
Eggs

Water

In a mixer at slow speed mix for 1 minute Gen’Mix and eggs then at high speed for 6 minutes. Add water and mix for 2 minutes.

Pour into sponge cake rings of 18cm and bake (410°F) for 25-30 minutes.

Biscuit 8 : Chocolate sponge cake

500g
300g
90g

Chocolate Gen’Mix
Eggs
Water

In a mixer at slow speed mix for 1 minute Gen’Mix and eggs then at high speed for 6 minutes. Add water and mix for 2 minutes.
Pour into sponge cake rings of 18cm and bake (410°F) for 25-30 minutes.

Biscuit 9 : Frangipane

500g
200g
7 oz

Frangimix
Soft butter
Eggs

In a mixer at slow speed mix for 2 minutes Frangimix and soft butter then at high speed incorporate eggs in three parts. Possibility of flavoring preparation with alcohol.

Biscuit 10 : Imperial with walnuts

900g
600g
960g
130g
1,100g
600g
600g

Walnut powder
Icing sugar
Egg yolks
Eggs
Egg whites
Castor sugar
Flour

In a mixer a slow speed miw walnut powder, icing sugar, egg yolks and eggs. Whip egg whites and sugar. Gelntly incorporate first preparation into second one then add flour.

Pour into rigns (18cm diameter) and bake (428°F) for 12-15 minutes.

Biscuit 11 : Ibiza

900g
500g
490g
150g
600g
900
175g
200g
60g
150g

Egg whites
Castor sugar
Hazelnut powder
Almond powder
Icing sugar
Egg yolks
Eggs
Cooking chocolate 46 (*)
Pretacao (*)
Flour

(*) if Pretacao is not available use 260g of cooking chocolate 46

Whip egg whites then add sugar. Mix at slow speed for one minute hazelnut powder, almond powder, icing sugar, egg yolks and eggs then at hig speed for 8 minutes. Melt cooking chocolate 46, add Pretacao then mix with previous preparation. Gently incorporate whipped eggs into it.

Pour in rings of 1-2cm height (diameter 18cm) and bake (428°F) for 12-16 mintues (ventilated oven).

Biscuit 12 : Short bread dough

600g
1000g
380g
120g
200g
10g

Butter
Flour
Icing sugar
Ground almond
Eggs
Salt

Mix butter, flour, icing sugar, ground almond and salt until preparation becomes like small flakes. Incorporate eggs. Let it rest in the refrigerator for 30 minutes. Spread (thickness of 3 to 5mm), cut in round shapes and bake at 374°F for 10 minutes.