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Gourmet
French Viennois dessert
Made with Cooking Range Guanaja 70% dark chocolate
Makes 10 small glasses
2 stepsRecipe Step by Step
Step01
CHOCOLATE CREAM
100g Sugar
20g Maizena corn starch
20g COCOA POWDER
60cl Whole milk
15cl Liquid cream 35%
100g GUANAJA 70%
Mix the sugar, Maizena corn starch and cocoa powder.
Boil the milk with the cream and pour a small amount onto the sugar, Maizena corn starch and cocoa powder.
Use a whisk to mix vigorously.
Boil for 1 minute.
Pour one-third of the mixture onto the chocolate and beat.
Once you have poured all the preparation onto the chocolate, mix, then place in the fridge.
Once it has cooled, pour the cream into small pots (approx. 25g per pot).
Boil the milk with the cream and pour a small amount onto the sugar, Maizena corn starch and cocoa powder.
Use a whisk to mix vigorously.
Boil for 1 minute.
Pour one-third of the mixture onto the chocolate and beat.
Once you have poured all the preparation onto the chocolate, mix, then place in the fridge.
Once it has cooled, pour the cream into small pots (approx. 25g per pot).
Step02
ORANGE BLOSSOM WHIPPED CREAM
35g Liquid cream 35%
25g Icing sugar
20g Orange blossom
Mix all the ingredients together.
Use an electric whisk to stiffen the mixture into firm, airy peaks.
Pour into a pastry piping bag or use a spoon to garnish the little pots of viennois cream.
Use an electric whisk to stiffen the mixture into firm, airy peaks.
Pour into a pastry piping bag or use a spoon to garnish the little pots of viennois cream.
Assembly and finishing
TIP : You can swap the orange blossom for vanilla pods or lemon zest.