The Meulan

Recipe

Created by

ingredients	preparation
250g milk 50g egg yolks 100g sugar	Make a Crème Anglaise
70g gelatin	Add
250g CHK-N35ZECA	Pour over
600g whipped cream	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.