Matimi

Whip the butter and icing sugar with the flavours in one bowl and, separately, whip the yolks and the icing sugar. Assembly the two mixes and add sieved powders. Roll out to a thickness of 7 mm and bake for 7 minutes at 210°C.

Heat the milk, then add powders and heat to 85°C. Add the chocolate and mix. Roll out to a thickness of 5 mm and blast chill.

Heat the liquids and sugars to 39°-40°C and add butter pomade. Melt the chocolate to 30-35°C. Gradually mix in the cream in the chocolate. Then add the melted butter. Roll out to a thickness of 5 mm and blast chill.

Mix the melted chocolate and the oil and temper at 22°C. Glaze the cake at room temperature.

Mix butter, flour and cocoa to obtain a sandy texture, then add sugar and finally eggs. Before baking, dust 100 g of cane sugar and 10 g of orange peel on the sablé itself.