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
Crème anglaise
| ingredients | preparation |
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Cook into anglaise. |
Crunchy thins
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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. |
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Finishing and presentation
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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. |