Home > Recipes > Pastry > Small cakes and verrines > Chocolate and vanilla
Chocolate and vanilla
New
Ingredients:
- Dark Origine couverture Mexique
Vanilla crème brûlée
| Preperation | Ingredients |
| Bring to the boil and infuse for 1 hour | 250 g milk
5 vanilla pods |
| Add | 750 g pouring cream
270 g egg yolks 120 g sugar |
| mix well and strain. | |
| Pour 25 g of the mixture into each shot
glass and cook at 90°C for 20 min. |
Mexique chocolate cream
| Preperation | Ingredients |
| Make a crème anglaise with | 400 g milk
100 g pouring cream 50 g sugar 90 g egg yolks |
| Pour over | 200 g dark Origine couverture Mexique |
| and mix well. |
Caramel
| Preperation | Ingredients |
| Sprinkle | 100 g sugar |
| on a silpat and cook at 130°C until it melts and
caramelises
into a lace shape. |
|
| Break caramel into pieces and use for decoration. |
Presentation
Add 15g of Mexique chocolate cream in each shot glass on top of
the vanilla crème brûlée.
Decorate with pieces of caramel.