
By François Galtier
Ingredients
COCOA SUGAR DOUGH
- Flour 400g
- Cocoa powder 80g
- Icing sugar 200g
- Almond powder 70g
- Salt 2g
- Candia professional Extra Puff Pastry Butter 280g
- Egg 100g
CHOCOLATE CRISPY
- Dark Chocolate 60% 250g
- Oil 100g
- Feuilletine 75g
- Almond powder (Roasted) 75g
- Salt 1,5g
Log-in to discover the full recipe