Spider

Combine all ingredients at room temperature. Stop kneading the dough before it gets homogeneous. Spread over a baking tin and bake at 180°C during 15 to 20 minutes.

Mix the egg yolk with the sugar (1), the almond powder and the icing sugar to a foamy mix. Whip the egg white with the sugar (2) and combine with previous mixture. Sieve the cacao powder with the flour and fold in the preparation. Finally add the melted butter. Spread on a 2 baking tins (60 x 40 cm) and bake at 210°C during 7 minutes.

Hydrate the gelatin with the water. Caramelize the sugar (1) until golden brown. Heat the cream with the cloven vanilla pod and pour over the caramel. Mix well and strain on the egg-sugar (2) mixture. Cook until anglaise (84°C) add the gelatin mass and cool down.

Bring the water with the sugar and the glucose syrup to a boil. Add the instant coffee and mix.

Hydrate the gelatin powder with the water. Bring the Debic Stand & Overrun to a boil with the milk , the instant coffee and the coffee punch. Pour over both chocolates and combine like a ganache. Add the gelatin mass, the sugar and the liquid Debic Stand & Overrun. Leave for one night before whipping.