– separate the egg whites from the yolks
– beating the egg yolks add just a bit luke warm water, this gives the egg yolks a lot of volume, it ripples it’s amount
– combine safely the eggs
– add 100gr of alone flour to the egg mixture
– fill a piping bag, you don’t need it but i want to make it evenly,
– place a parchment paper and pipe circles
– bake on 150° – 300°F for 10-12min
== making the ganache ==
– heat up 200ml heavy cream
– add 200gr bittersweet chocolate 70% Lindt chocolate
– mix it and let it cool for 30min to an hour
– now we gonna beat the ganache in a stand mixer
== decorating ==
– place the cooled cake upside down
– I use an offside spatula and spread the ganache evenly layer for layer.
– pipe some balls on the side
– add some hazelnuts for the crunch inside and top some more chocolate!
