Petit Gateau Minute

Mass1. Heat the Half Bitter Ganache Cream for 30 seconds to 1 minute in the microwave until liquid. 2. Meanwhile, beat the eggs slightly. Add the eggs to the Ganache Cream, stirring constantly with a whisk, until obtaining a homogeneous mass. Add the flour gradually and stir with a spatula until the mixture is smooth and homogeneous. Reserve the finished dough in the fridge. 3. For each portion, place 50 g of the dough in a paper cup (7 cm in diameter x 8 cm in height) and microwave (maximum power) for 1 minute. Stuffing 1. Spread the Half Bitter Ganache Cream onto a sleeve, pierce the center of the dough with a knife and apply 20 g of the ganache. 2. Unmold the dough onto a plate and finish with a 50 g scoop of flake ice cream.