Cognac Liqueur Dessert
Czech pastry chefs Eva and Jiří like to go creative with moulds. When taking a bite in this recipe, the ganache, sponge, and cream flavours each tickle your taste buds in turn.
- Level:
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Difficult
- Makes:
-
Recipe yield: 20 single-serve portions
Liqueur Cream
Ingredients: Liqueur Cream
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3.3 lbWhipping 33% cream
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9.8 lbCw2nv
Preparation: Liqueur Cream
Heat together.
Ingredients: Liqueur Cream
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0.4 ozGelatin leaves
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Q.S.Water
Preparation: Liqueur Cream
Soak and mix into previous mixture.
Ingredients: Liqueur Cream
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3.2 ozEgg liqueur
Preparation: Liqueur Cream
Mix in and leave to rest for 24 hours.
Bavarian cream
Ingredients: Bavarian cream
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7.4 ozWhole milk
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2.5 ozEgg yolks
Preparation: Bavarian cream
Heat together.
Ingredients: Bavarian cream
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5.3 ozC811nv
Preparation: Bavarian cream
Pour previous mixture onto the chocolate and emulsify.
Ingredients: Bavarian cream
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5 leaf/leavesGelatin
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Q.S.Water
Preparation: Bavarian cream
Soak and mix into previous mixture.
Ingredients: Bavarian cream
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7.4 ozWhipping 33% cream
Preparation: Bavarian cream
Whip to medium peaks and gently fold into previous mixture.
Chocolate ganache
Ingredients: Chocolate ganache
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10.6 ozC811nv
Preparation: Chocolate ganache
Melt.
Ingredients: Chocolate ganache
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7.1 ozWhipping 33% cream
Preparation: Chocolate ganache
Mix into melted chocolate.
Ingredients: Chocolate ganache
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1.1 ozButter
Preparation: Chocolate ganache
Stir into previous mixture.
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