Recipe VERRINE ALEXANDRA - Epicureans
www.remycointreaugastronomie.com
1. Crumble: Preheat the oven to 180°C. In the beater with a whisk or in a bowl with a spatula, cream butter. Add the sugar, then the flour. Mix until obtaining a crumble.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.remycointreaugastronomie.com.
Ingredients
- 75 g butter
- 45 g caster sugar
- 90 g flour T55
- Total weight: 210 g
- 150 g milk
- 100 g liquid cream 35% fat content
- 2 egg yolks (40 g)
- 40 g caster sugar
- 100 g dark chocolate 64%
- 40 g milk chocolate 38%
- Total weight: 470 g
- 250 g liquid cream 35% fat content
- 50 g basic pastry cream*
- 20 g Rémy Martin® VSOP cognac 40% vol.
- Total weight: 320 g
- 30 g milk chocolate
- 1 teaspoon of grape seed oil (3 g)
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