Amandine


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WHEAT:

Beat the egg whites with water and froth hard with the sugar. Add the yolks rubbed with oil, then the flour mixed with cocoa. Bake in the baking paper tray for about 40 minutes on a suitable heat. Allow to cool and cut in half.

CREAM:

Mix everything cold with the mixer, in written order.

SYRUP:

Put them all on the fire at once. Let them boil for 1-2 minutes then cool.

GLAZE:

Put on the fire and stir continuously. When everything has melted, remove from the heat, stir to mix.

Syrup the first half of the countertop, put all the cream, place the 2nd half of the countertop, syrup.


Leave in the fridge for 2-3 hours.

The icing is made when we take the top out of the fridge and pour it so hot in the center of the top. If the chocolate is good, the icing will flow easily and cover everything.