After dinner cups

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

level 1

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.

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After dinner cups

Recipe components

Callebaut® ingredients

Crème anglaise

Ingredients	Preparation
300g cream 42g sugar 2g pectin 50g milk 70g egg yolks 1 vanilla bean	Cook into anglaise.

Crunchy thins

Ingredients	Preparation
200g sugar 200g Callebaut - - Nuts - Hazelnut Bresilienne - 5kg Vaccum Bag	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. CHD-CP-13948 Q.S. CEM-CC-M1CRI	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.