The Meulan

The Meulan

Level:
Medium

The Meulan

Used products: The Meulan

  • 250 g
    milk
  • 50 g
    egg yolks
  • 100 g
    sugar

Preparation: The Meulan

Make a Crème Anglaise

Used products: The Meulan

  • 70 g
    gelatin

Preparation: The Meulan

Add

Used products: The Meulan

Preparation: The Meulan

Pour over

Used products: The Meulan

  • 600 g
    whipped cream

Preparation: The Meulan

Chill before adding the whipped cream.

Pour the mousse into petit four molds, filling 3 mm from the top, then freeze. 
Take the molds from the freezer and pour Cara Crakine up to the top, then place them back in the freezer.
Glaze then place them on a sablé that is slightly larger. Finish with salted caramel Crispearls and decorate.