The smooth, creamy flavour of No. 6 milk chocolate complements the rich buttery notes of the Brittany biscuits.
Ruth Hinks, UK World Chocolate Master
Milk Chocolate Crémeux
4g Gelatine powder
20g Water
125g Whipping cream
125g Whole milk
50g Egg yolks (2 large)
25g Caster sugar
330g No. 6 milk chocolate
Brittany Biscuits
150g Unsalted butter
130g Caster sugar
50g Egg yolks (2 large)
200g Plain flour
3g Baking powder
3g Salt
Milk Chocolate Crémeux
Brittany Biscuits
Assembly
Using a piping bag and star nozzle, pipe the crémeux on top of the Brittany biscuit. Place seasonal fruit around the edge, garnish with a chocolate decoration (optional) and serve.