STEP 1: PREPARE THE DOUGH
Melt the chocolate in a bain-marie, add the butter and emulsify well. Insert the eggs, sugar and beer, mix, then add half grated tonka bean and powders sifted together (flour, cornstarch, cocoa, cream tartar). Finally add the hazelnuts.
STEP 2: BAKING OF THE DOUGH
Divide the dough into 4 silicone moulds from muffins and cook in the preheated oven to 180ºC for 15 minutes. Cool the sweets in the blast chiller with the function of blast chilling for ten minutes.
STEP 3: EGGNOG WITH BEER
Mix the egg yolks with the sugar, add the beer and whisk in a bain-marie until it reaches 70ºC. Remove from the bain-marie and cool quickly in the pre-cooled blast chiller with the function of blast chilling for 20 minutes.