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C/Major 12 17257 Fontanilles Girona
  • Este es el alt de los petalos de rosa
  • Jalea de Te Earl Grey
  • Melmelada de Chocolate con frutas
  • mermelada con yogur
spanish cheese

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Financiers of hazelnut, mango and cocoa

1 Mix in a food processor 150 grams of roasted hazelnut, 275 g of icing sugar, 75 g flour, 3g of baking powder and 40 g of cocoa powder
2 When everything is mixed add gradually, 230 grams of egg whites and continue beating the robot
3 Add to the mixture 175 gr of hot noisset butter while beating dough well to get a bound.
4 Pour batter into pan and insert the desired ripe mango diced.
5 Sprinkle the surface with a tablespoon of brown sugar and bake at 170 ° C for 25 minutes.
6 Serve with mango jam with cocoa.
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