CHOCOLATE CROWN
Cost
Difficulty
Cold
Ingredients
For 4
Ingredients:
4 pains au chocolat halved
80g chantilly
100g dark chocolate
A handful of fresh raspberries
Associated Product
Recipe
An elegant dessert that blends rich dark chocolate, airy Chantilly, and fresh raspberries for a truly indulgent treat. Made with buttery Délifrance Héritage pains au chocolat, this delightful creation is perfect for celebrating Mother’s Day in style!
Preparation : 10 min
Take a 18cm baking ring, and arrange the halved pains au chocolat in a circular shape.
Then place a 10cm ring in the center to create a hollow crown shape.
Bake for 25 min at 170°C, until golden and crisp and let cool.
Then place a 10cm ring in the center to create a hollow crown shape.
Bake for 25 min at 170°C, until golden and crisp and let cool.
Dressing : 10 min
Once cooled, dip the base of the crown in melted dark chocolate and allow to set.
Put the Chantilly cream into a pipe and drow a rosette at the center of the crown.
Garnish with fresh raspberries on top.
Put the Chantilly cream into a pipe and drow a rosette at the center of the crown.
Garnish with fresh raspberries on top.
Chef's tip
Enhance the flavours by drizzling raspberry coulis or lightly dusting with cocoa powder before serving.