30 pieces - unit weight : 16g
Finishing and presentation
Ingredients :
80 g – Sugar
80 g – Egg
80 g – Egg yolk
100 g – Butter, soft
100 g – Bourbon “Swiss Top”
80 g – Flour
3 g – Baking powder
5 ml – Ice coffee Topping
Preparation :
1) Mix together the sugar, egg and egg yolk.
2) Mix the soft butter with the melted couverture and add to the egg mixture.
3) Add the Ice Coffee Topping
4) Fold in the sifted flour and baking powder
5) Pipe the mass into small flexipan moulds and deep freeze them.
6) Put them frozen in the oven to bake. So they will stay soft inside.