1
Sift all the flour into a mixing bowl, and add the refrigerated cream cubes
2
Use a scraper Mix evenly by cutting and stirring, then use your fingers to mix evenly until the particles are loose and like gravel
3
Add egg yolk and fresh milk in the middle
4
Use a scraper to slowly cut from the outside in and mix evenly, then use your palms to knead it into a dough
5
Wrap the dough in plastic wrap , put it in the refrigerator for about 30 minutes or more
6
After taking out the dough, use a rolling pin to make it about 3mm thick
7
Use a heart-shaped or round biscuit mold to mold and unmold, place on a baking sheet lined with baking paper, then bake in a preheated oven at 170 degrees C for about 12 to 15 minutes, then take it out and let it stand. Let cool
8
To make ganache, take a small pot, pour in fresh cream, bring to a boil over low heat, then turn off the heat, add bittersweet chocolate chips (button chips) ), stir evenly with a whisk
9
Add a spoonful of rum and continue stirring
10
to separate the ice Cool the water while stirring until thick, then put it into a piping bag
11
Put various flower shapes on the chocolate biscuits in step 7
12
p>Sprinkled with toasted almond wedges, the chocolate ganache biscuit makes a sweet appearance^^