Preparation
100 g chocolate
,
crémant
50 g butter
3 eggs
80 g sugar
50 g white flour
Break the chocolate into pieces, place in a bowl, add the butter and melt over a bain-marie.
Whisk the eggs and sugar until the sugar is fully dissolved. Add the melted chocolate and butter mixture. Fold in the flour.
Spoon the mixture into a piping bag and leave in the refrigerator overnight.
(Pre-)heat cooking space to 180 °C with Hot air humid
Pipe the mixture into 4 ovenproof porcelain ramekin dishes. Put the ramekin dishes on a baking tray. Bake.
Put the pastry in
Hot air humid 180 °C for 13 Mins 30 Secs
Serve immediately.
Additional information
Created on
11/12/2019