Almond cream :

300 g almond powder

280 g Vanoise icing sugar

270 g delicious

270 g eggs

50 g flour

Preparation technique:

1 / cream the delicious with icing sugar and almond powder, stir in the eggs one by one and finish with the flour. Film and keep cool

2 / bake 15 min at 180 ° c

Dark chocolate ganache:

1 L Vanoise unsweetened whipping cream

150 g Vanoise glucose

800 g Vanoise icing paste drops

Preparation technique:

1 / Heat the cream and glucose, pour over the chocolate and mix well to create the emulsion

Film and keep cool until needed