Piped Choc and Vanilla Shots
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 Tbsps sugar
- 1 ¾ ozs frozen Puff pastry (defrosted)
- 2 Tbsps Poppy seeds
- 4 egg yolks
- ⅔ cup sugar
- 1 Vanilla bean (cut in half lengthways, seeds scraped out)
- ⅔ cup cream (at least 30% fat, whipped)
- ½ cup Milk chocolate (at least 40% cocoa, chopped)
- 2 tsps Cognac
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with greaseproof paper.
2.
Dissolve four tablespoons sugar in two tablespoons hot water to form a syrup.
3.
Cut the puff pastry into long strips and brush with the syrup. Sprinkle with the poppy seeds, place on the prepared baking tray and bake for around 20 min. Remove from the oven and leave to cool.
4.
Mix together one egg yolk and 50 g sugar in a bain-marie and stir in the vanilla seeds. Cool the mixture in a cold bain-marie stirring continuously. Fold in 100 ml whipped cream and pour into four glasses. Place in the refrigerator.
5.
Melt the chocolate in a bain-marie and mix the remaining egg yolks with the remaining sugar until creamy. Mix together the chocolate and the cognac and fold into the egg yolk mixture. Carefully stir in the cream. Fill the mixture into a piping bag with a star nozzle and pipe the chocolate cream on top of the vanilla cream.
6.
Chill for a further 30 min and then serve garnished with a poppy seed stick.
