Ingredients: Crème anglaise
2.5 ozegg yolks
Preparation: Crème anglaise
Cook into anglaise.
Ingredients: Crunchy thins
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.
Ingredients: Finishing and presentation
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.