After dinner cups

How simplicity can turn out to be a delicious delight. This chocolate cup has it all: the flavours, the textures and the appeal to be a star on the café gourmand menu.

Crème anglaise

Ingredients: Crème anglaise

  • 300 g
  • 42 g
  • 2 g
  • 50 g
  • 70 g
    egg yolks
  • 1/2
    vanilla bean

Preparation: Crème anglaise

Cook into anglaise.

Crunchy thins

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.

Finishing and presentation

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.