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:
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Easy
Crème anglaise
Ingredients: Crème anglaise
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300 gcream
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42 gsugar
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2 gpectin
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50 gmilk
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70 gegg yolks
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1/2vanilla bean
Preparation: Crème anglaise
Cook into anglaise.
Crunchy thins
Ingredients: Crunchy thins
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200 gsugar
Preparation: Crunchy thins
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.
Finishing and presentation
Ingredients: Finishing and presentation
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Q.S.CEM-CC-M1CRI
Preparation: Finishing and presentation
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.
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