Partager l'article ! Socle de chocolat croustillant, mousse de marron, châtaigne costumée: Faites bien attention la prochaine fois lorsqu'un agent du recensement v ...
CRISPY CHOCOLATE, CHESTNUT MOUSSE, CHESTNUT BONBON
Be careful next time when an official census will come to you be sure you to fill out forms in a proper way.
That’s what would be said of Ms. Esposito, a resident of Boston, USA .For excessive zeal or for fun she has registered her cat as part of the family .
OK , no big trouble because the statistics for the U.S. population did not suffer except that…Pussycat has been drawn to be juror in a court ... and the masters have sweat all they could to cancel the procedure, nothing has been possible to strike the lists!!!!! Indeed the cat was to healthy so she will have to go to court!
A cat as a juror it looks like a Disney movie!
hoping for the accused that Pussycat will not act as
No transition with this chestnut chocolate dessert, enjoy and mew with pleasure !!
1 tablespoon praline
4 or 5 “crepes dentelles” (they are some very crispy dry pancakes ; try to find something very crispy dry and sweet to replace)
1 tablespoon sugar
1 tablespoon sugar
1 tablespoon flour
20 cl milk
1 sheet gelatin
1 small jar of chestnut puree
for the meringue 2 tablespoons sugar
2 Chestnuts per people
Melt chocolate in double boiler, add the praline and crushed crepes dentelles.
Place circles on the plates.
Pour cooled by packing well the crispy mix into the circle (here they are triangular!).
Direction the fridge!
Rehydrate the gelatin.
Boil the milk.
Whisk egg yolks and sugar, add flour, add the boiling milk and then stir back into saucepan and cook over low heat for several minutes. Add the gelatin and then squeezed the chestnut puree mix well and set aside to cool.
Beat the egg whites with half the sugar for two minutes and add the other half of sugar, beating until a glossy meringue well.
Add the meringue to chestnut mixture.
Put in a pastry bag.
Pour over the chocolate crispy base.
Put in the fridge for at least 4 hours.
Melt sugar in a saucepan, before the substance gets to caramel, plant a toothpick in a chestnut and soak the fruit in the warm up boiled sugar with toothpick by spinning sugar.
Gently place the chestnuts wrapped in a sheet of parchment paper.
Repeat for 2 chestnuts per persons.
Turn out the mousse.
Add chestnuts bonbon.