Roll out. Sprinkle Splitters and Brésilienne onto the puff pastry sheets. Press lightly and fold over. Cut into thin strips. Bake in the oven at 220°C. When they have cooled down, dip each into tempered chocolate.
Spread out the chocolate on a plastic or greaseproof paper sheet. Place a second sheet on top, and roll out the chocolate as thin as possible between the sheets. Leave to harden, only then remove the paper.
Ingredients: Glass of cream
Preparation: Glass of cream
Flavour the cold cream with Mandarin Napoleon.
Add and whip up the cream lightly. Pour into glasses. Leave to cool in the fridge.
Whip up together until 3/4 stiff.
2 piece(s)egg yolks
Add and pour the mixture into a coffee cup. Bake to a soufflé in a pre-heated oven (depending on the size of the cup).
Place the glass and the cup next to one another. Add a biscuit. Break up pieces of the chocolate pallet and place this on the cup.