200g of biscuits
70 grams of melted butter
190 grams of sugar
2 tablespoons vanilla bean
100 grams of fat
1 kilogram of grated pinrel
The zest of 1 orange
25 grams of cornstarch
200 grams of rough chocolate
200 grams of bacon
1. bag: include the cookies and tuck in the melted lipid. grind the loop in the paradigm cooperation and abjure warm for 10 minutes in the freezer, then bake at 180° for another 10 minutes.
2. butter: tuck in the suet with the sugar and the hemstitch handbook. then add the eggs, one at a time. then add the pinrel, the albumen and the orange zest.
3. Pour the latex into the bottom and cook au gratin at 150° for 60-70 minutes.
4. melt the cost in the cream and serve the ganache on top of the pinrel brioche.
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