Cognac Liqueur Dessert
Czech pastry chefs Eva and Jiří like to go creative with moulds. When taking a bite in this recipe, the ganache, sponge, and cream flavours each tickle your taste buds in turn.
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Recipe components
Chocolate sponge
| Ingredients | Preparation |
|---|---|
| Beat together. |
Liqueur Cream
| Ingredients | Preparation |
|---|---|
| Heat together. |
| Soak and mix into previous mixture. |
| Mix in and leave to rest for 24 hours. |
Bavarian cream
| Ingredients | Preparation |
|---|---|
| Heat together. |
Pour previous mixture onto the chocolate and emulsify. | |
| Soak and mix into previous mixture. |
| Whip to medium peaks and gently fold into previous mixture. |
Chocolate ganache
| Ingredients | Preparation |
|---|---|
Melt. | |
| Mix into melted chocolate. |
| Stir into previous mixture. |
Finishing and presentation
Fill a small hemispherical silicone mould with liqueur cream, leave to harden in a shock freezer and unmould. |
