Ingredients:

• Icing Sugar 225 g
• Butter 250 g
• Eggs 75 g
• Salt 4 g
• Baking powder 3 g
• Flour 550 g
• Cocoa powder 50 g

Method:

• Mix first icing sugar, egg and butter shortly.
• Add baking powder and flour, mix into a homogeneous dough.
• Give the dough a rest in the fridge.
• Make the dough more flexible by adding a drop of water.
• Pin out the dough at 3 mm and cover a tray of 60 x 20 cm.

Ingredients:

• Water 60°C 1000 g
• Custard powder 400 g
• Butter 150 g
• Chocolate dark 150 g
• Salt 3 g

Method:

• Mix water with custard powder, add butter, salt and chocolate till smooth.
• Pour onto the dough and let set in the fridge.

Ingredients:

• Butter 1000 g
• Sugar 800 g
• Custard powder 400 g
• Cacao powder 100 g
• Flour 1150 g

Method:
Mix all the ingredients into a crumble dough. Let it cool down in the fridge, then push through a coarse sieve.

Structure:

Take a square baking mold of 60/20 and coat it with a layer of chocolate croute pastry. Prick it. Then pour in the custard and let it set in the freezer. Add a layer of ALDIA Cherry on top and cover it with the crumble. Bake it for 50 minutes on 180 °C. Finish as you please.