CHOCOLATE & PASTRY

Belcolade products used in this recipe:

• Noir Collection Ecuador 71

Biscuit Mi-Cuit with Apples

Ingredients

• Composition 1 : Mi-cuit
• 480g Noir Collection Ecuador 71
• 450g butter
• 750g eggs
• 450g sugar
• 200g flour
• Composition 2 : Baked apples with vanilla and honey
• 2kg apples Granny Smith
• 2pc vanilla stick
• 80g honey Acacia
• 100 butter

Preparation

Composition 1 : Mi-Cuit
                                           
- mix the eggs and the sugar slowly
- melt the chocolate add the  butter end poor on the mix of eggs and sugar
- mix the flour with this composition
- take open circles from 2,5cm height en with a diameter of 8cm.
- poor the composition in the circles till it's filled up till half of the circle  

Preparation 2 : Baked apples with vanilla and honey

Melt the butter slowly in the pan and add the apples in cubes.
Ad the same time opens the vanilla stick mix in the apples.
Let stew for 5-8 minutes by continuous mixing.
Take the pan of the heat and mix gently the honey.
With an ice scoop put apples on top of the hot mi-cuit.
Serve as soon as possible.