Moelleux 811 and raspberry

Moelleux 811 and raspberry

  • Good to go
  • Quick & easy (production)
Embrace the flavors of chocolate and raspberry in a bite with this easy-to-make recipe!
Level:
Easy
Makes:
25 moelleux
Shelf life:
1 day
Conservation:
+16 Celsius

Biscuit moelleaux chocolate

Ingredients

Preparation

  1. Softened the butter. Add the melted chocolate at 30°C taking care not to melt the butter.
  2. Whip the eggs and sugar. Incorporate the chocolate with butter into the egg mixture.
  3. Sift the flour and fold into the mixture.
  4. Pipe into half sphere moulds.

Streusel almond

Ingredients

  • 80 g
    raw sugar
  • 80 g
    Flour
  • 80 g
    almond powder
  • 1 g
    salt
  • 40 g
    chopped almonds
  • 80 g
    Butter

Preparation

  1. In a mixer add all dry ingredients together and mix them.
  2. Add the soft butter and mix with a paddle.
  3. Spread the small crumbs on a tray. Bake at 160°C for 15 minutes.

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