Heat the milk and sugar until the mixture begins to simmer.
Pour the hot milk over the egg yolks.
Pour the custard over the chocolate and stir until smooth.
402 kcal
7.6 g
45 g
22 g
15% RI
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Cover the mixture with plastic wrap, pressing it directly onto the surface.
Refrigerate until the crémeux is thoroughly chilled.
60 minTransfer the crémeux to a piping bag and pipe it as desired.
17% RI
43% RI
31% RI
51% RI
13% RI
2% RI
20% RI
19% RI
31% RI
21% RI
18% RI
36% RI
3% RI
7% RI
24% RI
4/4 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
Indulgent verrines with a biscuit base, a whipped mascarpone cream flavored with Buneau spread, and a chocolate topping. Chill for 30 minutes in the refrigerator before serving.
