How can I do?Creamy chocolate
Yolks with the sugar. Heat cream to a boil and pour over the white. Mix and pour into the pot to give back; cook over low heat, stirring constantly. Mix Pour over chopped chocolate into small pieces and to obtain a homogeneous mass.
Dresser in the bottom of the glass (about 1 cm).
Crunchy Praline: Melt chocolate and mix with chocolate candy and glitter Feuilletine. A crumble thus obtained.
Mousseline cream calisson:
Start by preparing a custard: Heat the milk with half the sugar, vanilla bean and butter.
Whisk the egg yolks with the remaining sugar and cornstarch added. When boiling milk, remove and scrape the vanilla pod, part of a yellow and put it back into the milk. Cook until thickened, stirring constantly. Grated tonka bean. Cool and refrigerate.
Whisk well chilled whipped cream. Marzipan cream in the custard and then gently fold in whipped cream.
It remains only to complete the installation: on the creamy chocolate and garnished with marzipan muslin square about 1 cm crispy praline.
If you have a little crispy, put a few crumbs on the glass before concluding a decorated chocolate and candied orange pieces ... or whatever you have on hand!
- Chocolate cream:
- 110 ml liquid cream
- 15g sugar
- 2 egg yolks Bio
- 100g chocolate praline crisis:
- 90 g hazelnut praline
- 35 g Chocolate
- 80 g glittering Feuilletine chiffon cream calisson:
- 25 cl milk
- 60g sugar
- 1 vanilla pod
- 40 g butter
- 25g cornflour
- 1 tonka bean
- 20 cl cream
- 2 cup on s. Creme calisson
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