Cigar

Composition

1. Cigarette paste
2. Gianduja coffee

Cigarette paste

Concentrated butter 99.6 % MG 100 g
Icing sugar 100 g
Tempered egg whites 100 g
Flour 100 g

Preparation

Soften the butter into a paste, then add the sieved icing sugar. Add the tempered egg whites and the sieved flour.
Make 12 x 10 cm rectangles on Slipat baking mats using a 2 mm thick plastic stencil. Cook in the oven at 180°C for about 10 minutes.
Roll the cigars with a tube 12 mm in diameter when the rectangles are taken out of the oven.
Keep dry in hermetically sealed boxes.

Gianduja Coffee

PatisFrance Gianduja 300 g
Soluble coffee 10 g
Belcolade Lait Selection O3X5/G or J QS

Preparation

Soften the PatisFrance Gianduja to a creamy texture and mix it with the soluble coffee.
Fill the cigars using a bag and a pipe.
Leave to crystallise at 16°C for 4 hours at an average humidity rate below 60%.
Once they have crystallised, enrobe the cigars with tempered Belcolade Lait Selection.
Leave the preparation to crystallise at 16°C for 24 hours at an average humidity rate below 60%.