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.

Recipe

Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Crème anglaise

Ingredients Preparation
  • 300g
    cream
  • 42g
    sugar
  • 2g
    pectin
  • 50g
    milk
  • 70g
    egg yolks
  • 1/2As needed
    vanilla bean

Cook into anglaise.

Crunchy thins

Ingredients Preparation
  • 200g
    sugar
  • 200g
    Hazelnut Bresilienne

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 Preparation
  • Q.S.
    After Dinner Cups Dark
  • Q.S.
    Crispearls™ Milk

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.

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