Almond Mona Lisa cookie

• 195gr red almond
• 5gr flavoring paste almond Vanoise
• 195gr Vanoise icing sugar
• 195gr flour
• 355gr whole egg
• 500gr egg white
• 100gr caster sugar

• Using a whisk, whisk the whole eggs with the almond powder, almond paste, icing sugar and flour.

To Maryse, add the egg whites whisked and tightened with the sugar. Pour the biscuit onto 2 60 * 40cm baking sheets and bake for 8min at 180 °.

Ganache

• 200gr milk
• 100gr Vanoise sweet whipping cream
• 300gr gold Excell Vanoise icing paste
• 300gr Vanoise milk icing paste
• 100gr goldina

• In a saucepan, boil the whipping cream and the milk, pour over the icing paste. Mix with a hand blender then add the margarine.

Coffee extract

• 250gr caster sugar
• 125gr water
• 125gr nescafe

• Mix the soluble coffee with the previously heated water. Prepare a dry caramel, remove from the heat and add the hot coffee.

Coffee syrup

• 600gr caster sugar
• 1kg water
• 60gr coffee extract

• Make a soaking syrup then add the coffee extract.

Butter cream

• 250gr sugar
• 75gr water
• 200gr egg white
• 625gr goldina
• 100gr coffee extract

• Make a syrup at 118 °. Whip the whites, add the syrup little by little. When you get a lukewarm meringue, add the soft margarine. Stir in the coffee extract with the cream.

Black icing

• 200gr Vanoise milk icing paste
• 200gr gold Excell Vanoise icing paste
• 200gr black Vanoise icing paste
• 200gr sunflower oil

Melt the icing paste, then add the oil and mix with a hand blender.