For the crumble

Knead all the ingredients together, with the feather for 1'-2' at the fast speed (till it becomes a crumbly dough). Place the film in the refrigerator at 5 °C and, when needed, spread it on the dough.

For the dough

Knead all the ingredients together for 1' at slow speed and for 1'-2' at fast speed.Roll the dough with a membrane and place in the refrigerator at 5 °C for 1 hour.Open to a thickness of 0.5cm, cut half a dough in a clove, and in the other half sprinkle with water and spread the crumble.Bake at 180 °C for 10 '. Allow to cool well, and with a bag of pastry fill the plain biscuit and place the biscuit with the crumble.Decorate with melted premium compound chocolate Zafiro Bitter Eurocao.