brownies

• 340 g Gold Excell Vanoise icing paste
• 340 g goldina
• 300 g eggs
• 200 g caster sugar
• 180 g flour
• 150 g walnuts
• 5 g vanilla flavoring paste

• Melt the icing paste and the margarine. Add the eggs whisked with the sugar, incorporate the sifted beechnut with a spatula, then add the crushed walnuts and flavoring paste. Place the biscuit in two 15 * 15cm stainless steel molds.

Bake at 180 ° C for 25min.

Creamy choco-coffee

• 230 g whole milk
• 230 g Vanoise sweet whipping cream
• 15 g gelatin mass
• 20 g soluble coffee
• 120 g egg yolk
• 75 g caster sugar
• 165 g Vanoise milk chocolate couverture
• 165 g Vanoise milk icing paste

• Make a custard in a saucepan using a spatula. Cooking temperature 85 ° C. Add the soluble coffee and pour the mixture over the gelatin mass, chocolate and icing paste. Mix everything using a hand blender.

Whipped coffee ganache

• 300 g Vanoise sweet whipping cream
• 15 g soluble coffee
• 60 g Vanoise white couverture chocolate
• 50 g Vanoise milk chocolate couverture
• 50 g Vanoise milk icing paste
• 15 g gelatin mass
• 190 g fraidoux

In a saucepan, boil 300gr of whipping cream, add the soluble coffee and let infuse for 5min then pour everything over the gelatin mass, the icing paste, the white chocolate and the milk chocolate. Mix everything using a hand blender.

Add the fraidoux and the cream and mix everything.

Store in the refrigerator at 4 ° C for about 24 hours. after 24 hours, mount the mixture in a very cold bowl of the mixer.