short pastry see recipe here
3.5oz – 100l cream
2/3 cup – 100g dark chocolate
1 tsp – 3g cinnamon
1 medium egg
1 tbsp – 10g almond flakes
Roll out the pastry and cut at least 6 molds. Put in the pan giving it the shape of a boat. Prick their surface with a fork.
In a saucepan, bring the cream to the boil, add the chocolate, cinnamon and egg, and mix very quickly with energy.
Using a ladle, fill each boat with the chocolate cream (about ¾ the capacity of each boat).
Add the almonds to the surface of each boat and bake for 20-25 at 338 ° F – 170 ° C.
Sprinkle with icing sugar and wait for it to cool before consuming the sweets.