LE SUCCÉS

INSTRUCTIONS

• Sift the flour with the ground hazelnuts and 4 Tbsp of sugar. Beat the egg whites until stiff, adding the rest of sugar quickly in order to obtain a perfectly smooth texture.
• Finish by folding the sifted dry ingredients into the egg whites with a spatula. Spread onto a baking sheet.
• Bake at 375°F (190ºC) until it springs back when lightly touched.

• Boil the cream and the honey. Pour ⅓ of the cream over the Valrhona Chocolate. Mix rapidly with a spatula to create a smooth and glossy emulsion.
• Gradually keep adding the cream to the Valrhona Chocolate while mixing. (Put a damp towel under the bowl to keep in place). Maintain the smooth and glossy texture until all cream is incorporated.

• Pour ⅓ of the ganache into a ring mold or cake pan.
• Top with a circle of the biscuit. Pour an additional 1/3 of ganache over the top and place another biscuit circle on top.
• Cover with the remaining ganache and finish with the last biscuit circle. Freeze over night, unmold and turn over so the ganache layer is on top.
• If you have used a cake pan instead of a ring, you will need to slightly warm the bottom to remove it, then turn it over. Decorate with additional ganache. Leave to defrost for a minimum of 6 hours in the refrigerator.
• Enjoy at room temperature.