Dakar

Mix all dry ingredients together.

Add in the soft brioche butter and mix until a sandy mixture.

Add the liquid eggs and knead to a dough.

Leave to rest for 1 night in the refrigerator.

Roll out at 2.5 mm and line tart circles.

Store in the refrigerator.

Soften the brioche butter and mix in the ingredients in stated order.

Pipe a small spiral on the raw pie bottoms and bake for ca. 30 minutes at 165°C.

Heat the Stand & Overrun (1) and pour over the milk chocolate.

Use a hand blender and emulsify the ganache.

Add the remaining cold liquid Stand & Overrun (2).

Mix briefly and store for 1 night in the refrigerator before whipping.

Heat the Stand & Overrun (1) and pour over the dark chocolate.

Use a hand blender and emulsify the ganache.

Add the remaining cold liquid Stand & Overrun (2).

Mix briefly and store for 1 night in the refrigerator before whipping.

Crush the coffee beans and mix by hand with the Stand & Overrun and the sugar.

Leave to infuse for 1 night.

Strain and whip to soft peaks.