Dessert plate

for 6 people

Chocolate Crémeux  

70 g cream // 70 g milk // 28 g egg yolks // 14 g sugar // 60 g chocolate 56 %

Make a custard with the egg yolks, sugar, milk and cream. As soon as the custard has reached a temperature of 84 °C, sieve it over the chocolate. Blend. Store in the fridge.


Tuiles with cocoa nibs

100 g cocoa nib // 130 g sugar // 60 g flour // 40 g butter // 80 g milk // 10 g cocoa

Mix the sugar, flour, milk and cocoa. Add the melted butter and the cocoa nibs. Put small heaped tablespoons of mixture on an oven tray and put in the oven at 190°C for 7 minutes .


Semi circles of milk chocolate

300 g lukewarm milk chocolate // 200 g sugar

Cover the semi circle shapes with milk chocolate and scrape it out. When the chocolate starts to crystallise, fill it with sugar. Scrape out too. Leave to crystallise in the fridge.


Chocolate-almond cake

164 g whole eggs // 166 g marzipan // 52 g warm butter // 28 g flour // 10 g cocoa // 2 g baking powder

Blend the whole eggs and the marzipan at maximum power. As soon as you obtain a smooth mixture, add the warm butter. Finally add the flour, the baking powder and the cocoa. Pour the dough into a baking tray and put it in the oven at 200 °C for 8 minutes.


Milk chocolate whipping cream  

115 g cream // 12.5 g glucose // 12.5 g honey // 180 g milk chocolate // 225 g cream

Bring the cream, glucose and honing to the boil. Pour this three times over the chocolate. Add the cold cream and mix. Put it in the refrigerator to set for two hours.

Decoration tip: green shiso for desserts and mango coulis


Recipe: Jean-Philippe Darcis
Photo: Michael De Lausnay

Print this page