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Croustillant Au Raffolait

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Ingredients

Adjust Servings:
180 g dark chocolate (melted)
120 g icing sugar
1 egg white
80 g butter – softened
60 g flour
160 g raffolait
340 g Cream

Croustillant Au Raffolait

Features:
  • Sweet
Cuisine:
  • 17 mins
  • Serves 12
  • Easy

Ingredients

How to Make Croustillant Au Raffolait

  1. Begin by preparing the crispy part of Croustillant Au Raffolait first. In a mixing bowl add sugar and softened butter. Whisk the two together.
  2. Then slowly add flour and egg white while constantly whisking. You’ll have a thick consistent batter at this point.
  3. Spread this batter on a baking sheet in 12 round circles of 6 cm.
  4. Now spread the slightly melted dark chocolate on top of the crispy base into a thick layer.
  5. Place the baking sheet in the oven at 150° C and bake the Croustillant for a few minutes, until crisped.
  6. For the mousse, mix together Raffolait and cream serve a scoop alongside the crispy Croustillant.
  7. Enjoy!

Trivia:

  • Ironically, French usually reserve chocolaty desserts and éclairs for utmost special occasions. At home they rely on simple desserts.

Croustillant is derived from croûte, meaning “crusting” or “crusty” and has a distinct trace of “crunchy” or “crackling.

Noel Zola

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Dark chocolate
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