Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Making rum Ganache - microwave heating cream

3. 

   Step3:Add in the gelatine slices. Mix well. Add in the chopped dark chocolate. Heat in water until melted

4. 

   Step4:Add sugar powder and butter and mix well. Add rum after cooling

5. 

   Step5:Put it in a mounting bag for future use.

6. 

   Step6:Make biscuits - soften butter, add sugar and beat until white. Add cream twice. Stir until completely emulsified

7. 

   Step7:Add low gluten flour and almond powder. Mix well. Put into a fresh-keeping bag. Refrigerate for half an hour

8. 

   Step8:Take out and roll it into a 0.2cm thick crust. Refrigerate for another half an hou

9. 

   Step9:Take out and press out the shape with a mold. Press half of the middle into a heart-shaped hole

10. 

    Step10:Brush the hollowed out crust with egg liqui

11. 

    Step11:Oven 160 degrees. Bake for about 15 minutes

12. 

    Step12:Baked biscuits. Take out and cool

13. 

    Step13:Squeeze the rum Ganache sandwich on the biscuit without hollow. Just press the hollow biscuit on it.