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QimiQ
Benefits
Quick and easy preparation
Longer presentation times without loss of quality
100% natural, contains no preservatives, additives or emulsifiers
25
medium
Ingredients for 10 portions
Pate a Choux
Cocoa Nib Tuile
Warm Chocolate Sauce
For the hazelnut cream
75
g
Milk
60
g
Corn flour / starch
60
g
Egg yolk(s)
300
g
QimiQ Classic
225
g
Hazelnut praline paste
225
g
Milk
225
g
Granulated sugar
1
Bourbon vanilla bean(s)
Method
1.
Make the pate a choux, cocoa nib tuile and chocolate sauce and put to one side.
2.
For the hazelnut cream, whisk the 75 g milk, cornflour and egg yolks together.
3.
Place the QimiQ Classic, paste, 225 g milk, sugar and vanilla bean in a pan and bring to a scald. Add the cornstarch mixture, heat up to 90° C and burr mix smooth.
4.
Add the butter, mix well and store chilled.
5.
To assemble the verrines, fill the profiteroles with the hazelnut cream. Pour some chocolate sauce into the base of each glass. Fill the glass with alternating layers of profiteroles, chocolate sauce and cocoa nib tuile. Dust the top with icing sugar and garnish as required.
