After dinner cups

How simplicity can turn out to be a delicious delight. This chocolate cup has it all: the flavours, the textures and the appeal to be a star on the café gourmand menu.

Level:: Easy

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300 g

cream
42 g

sugar
2 g

pectin
50 g

milk
70 g

egg yolks
1/2

vanilla bean

Cook into anglaise.

200 g

sugar
200 g

Callebaut Nuts - Hazelnut Bresilienne - 1kg Vaccum Bag

Melt the sugar and mix in the hazelnut bresilienne.

Spread out on a Silpat baking sheet and leave to cool. Break and briefly grind in the mixer into pieces of 2-3 mm. Spread out on a Silpat baking sheet and bake for 10 minutes at 150°C. Cut off pieces in the desired shape.

Q.S.

CHD-CP-13948
Q.S.

CEM-CC-M1CRI

Pipe the crème anglaise into chocolate after dinner cups Callebaut® CHD-CP-13948. Finish with a crunchy thin. Top with whipped cream and milk Callebaut® Crispearls™ CEM-CC-M1CRISP-809. Dust delicately with gold powder IBC F006691.