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Recipe Step by Step
1000g crème anglaise
370g NYANGBO 68%
Once the crème anglaise has been heated and strained, use a spatula to create an emulsion by pouring it slowly onto the melted NYANGBO 68% couverture. Immediately mix using an immersion blender to create a perfect emulsion.
Leave to set in the refrigerator.
AN pineapple chunks
AN Black pepper
Braise your pineapple slices in the rum with black pepper to taste.
150g almond flour
1g fleur de sel
150g pastry flour
Using the flat beater in a stand mixer, mix the cold cubed butter with the other ingredients until you obtain a crumbly, grainy mixture.
Bake at 150-160°C (300-320°F) until golden.
AN NYANGBO 68%
Spread the tempered NYANGBO 68% as thinly as you can on a sheet of parchment paper using a plastic rolling pin.
Cut out squares of about 15 x 15cm to suit your dessert. Leave them to crystallize, then remove the squares and place them on some scrunched up paper. Melt the sheet gently using a sugar lamp. Leave to crystallize before very gently removing this veil of chocolate.
Assembly and finishing
Top your dish of NYANGBO Crémeux, Braised Pineapple and Almond Streusel with your NYANGBO Veil.