Trianon

1. 1

   ["LAYER 1

2. 2

   Using an electric mixer, beat the 4 whites while slowly adding 35g caster sugar to form soft peaks.

3. 3

   In a separate bowl mix 90g ground almonds and 100g confectioner sugar. Gently add the mix to the eggs white with a spatula.

4. 4

   pour in a baking tin and bake for 30min at 165u00b0C", "LAYER 2

5. 5

   crumble crepes dentelles in a bowl and add 10g ground almonds

6. 6

   in a separate bowl melt the praline chocolate.

7. 7

   Mix both preparation and add it on top of layer 1.. Put t in the freezer for half an hour.", "LAYER 3

8. 8

   Put the whipping cream in the freezer for 10 min

9. 9

   melt the chocolate and set aside while it cool down

10. 10

    Using an electric mixer, mix the whipping cream, add the melted chocolate when it has cooled a bit

11. 11

    add it on top pf the two layers, and put in the freezer for at least 10 hours (overnight). Remove it and let cool in the fridge an hour before serving"]

* Per serving · 4 servings · Values may vary.

No additional tips available.