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