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After dinner cups (Created by Alexandre Bourdeaux and Patrick Aubrion - Technical advisors - CHOCOLATE ACADEMY™ centre Belgium)

Crème anglaise

Ingredients Preparation
300 g cream
42 g sugar
2 g pectin
50 g milk
70 g egg yolks
1/2 vanilla pod
Cook into anglaise.

Crunchy thins

Ingredients Preparation
200 g sugar
200 g hazelnut bresilienne Callebaut® NAN-CR-HA3714-U11
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 decoration
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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