FlorianShared by @florian
Prepare the cocoa brownie according to its sub-recipe, then leave it to cool.
Make the no-churn vanilla ice cream according to its sub-recipe.
Place pieces of brownie in the bottom of the ice lolly molds, cover them with vanilla ice cream, and insert the sticks.
Freeze the Magnums for 4 hours.
240 minPrepare the milk chocolate rocky coating according to its sub-recipe.
Remove the Magnums from the molds, dip them in the rocky coating, and leave them to set.
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.
A rich, melt-in-the-mouth vanilla custard tart made with shortcrust pastry and topped with delicately vanilla-flavored custard.
A thin, supple crêpe batter made with butter and cooked quickly in a frying pan. It is suitable for both sweet and savory fillings.
Light and fluffy pancakes, to top as you like with chocolate and banana, white chocolate, speculoos and raspberries, or cream cheese and smoked salmon.
A chocolate cake with a gooey center, made with a simple batter of chocolate, butter, and eggs, then quickly baked in the oven.
Japanese mochi with a soft, chewy dough, cooked in the microwave and filled as desired.
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Chop some of the milk chocolate and set it aside for seeding.
Melt the remaining chocolate in a double boiler.
Add the chopped chocolate to the melted chocolate and stir to lower the temperature.
At approximately 40 °C, stir in the grapeseed oil, then the chopped almonds, until smooth and fluid.
Dip the glazed preparations into the coating and leave it to set.
Melt the butter.
Beat the egg and sugar until pale and fluffy.
Add the flour, cocoa powder, baking powder, and salt, then mix.
Pour in the melted butter and mix until smooth.
Pour the batter onto a silicone baking sheet and spread it into a thin layer.
Bake at 160 °C for 15 minutes.
15 minLet the brownie cool, then cut it into small pieces.
Pour the very cold heavy cream into the bowl of a stand mixer.
Add the mascarpone and the seeds scraped from the vanilla bean, then whip everything until slightly firm peaks form.
Gently fold the sweetened condensed milk into the whipped cream.
Transfer the mixture to a freezer-safe container and freeze for 4 hours.
240 min