The Noisettier

Used Cacao Barry products

Petits Gâteaux

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Level

level 2

Used Cacao Barry products

Ingredients	Preparation
250g milk 50g egg yolks 100g sugar	Make a Crème Anglaise
70g gelatin	Add
250g Zéphyr™ Caramel 35%	Pour over
600g whipped cream	Chill before adding the whipped cream.

Ingredients	Preparation
350g Alunga™ 41%	Melt
110g hazelnut oil 90g Praliné Grains	Add
Pour the mousse in a 15 mm frame and freeze it. Cut out 25 mm squares and dip them in the Alunga milk chocolate gourmand glaze. Place each bite on a square of dark chocolate cut to the same size and decorate.