Brazil chocolate crémeux with salty shortbread and speculoos

Mix together.

Mix in bit by bit.

Fold in. Let the batter cool down in the refrigerator.

Leave to rest in the refrigerator. Then roll out until 5 mm thick and arrange on a baking tray covered with a Silpat baking sheet. Bake at 170°C.

Mix and boil together.

Make a dry caramel. When it’s golden brown, add the hony-cream mixture and mix in.

Pour the previous mixture over the milk chocolate and cocoa butter and mix until all solids have melted.

Mix in and store in the refrigerator.

Beat up until white.

Mix and bring to a boil. Pour half of the milk over the egg yolks, mix and cook until 80°C under constant stirring.

Pour the other half of milk through a sieve over the dark chocolate and emulsify into a homogenous mixture. Fold in the whipped cream at 30°C.