To end your meal in style, Cyril Legnac has the solution: chocolate with caramel and passion fruit. Are you drooling? we too ! Discover his recipe presented in Tous en cuisine.
It’s always fun season! Cyril Legnac Prove it as Melted chocolate biscuit and passion caramel. This chef’s recipe was part of the menu for the week of August 21, 2023 on the show Everyone is in the kitchen. If you wanted to cook right from home with the cooker, everything happens now thanks to the replay on the platform 6play. Below you will find the ingredients needed to properly follow the steps of the Best Pastry Chef jury.
Ingredients of Cyril Legnac chocolate and caramel biscuits
to succeed This dessert is for four people like president-Make sure you have all ingredients on hand. This will allow you to cook to the beat of Cyril Lignac if you watch the Tous en Kitchen rerun.
- 110 grams of dark chocolate
- 110 grams of butter
- 60 grams of flour
- 150 grams of sugar
- 4 eggs
- Butter for individual molds
- 1 The fruit of love
For the caramelized passion fruit:
- 80 grams of soft sugar
- 50 grams of butter
- 200 grams of passion fruit juice
- 1 passion fruit
Chocolate and Caramel Flow Biscuit Preparation by Cyril Legnac
In order for this dessert to succeed, it is advisable to follow the cooking closely and above all, to taste it directly. out of the oven. This will allow you to take full advantage of the biscuit flow. Here are the few steps to follow before tasting. you all You will need small round molds Individually.
- Preheat the oven to 190 degrees Celsius. Melt the butter and chocolate in a water bath. Meanwhile, prepare the caramel. In a saucepan, put the sugar and add the butter. Mix on low heat until you get a blonde and liquid result. Add the juice and let it reduce a bit.
- Cut the passion fruit in half, reserving the pulp. Add the flour and sugar to the chocolate and butter mixture and mix.
- In a bowl, whisk the eggs into the omelet and add it little by little to the mixture, stirring. Grease the individual molds with butter and flour, then pour the mixture into them.
- Bake for 7 minutes at 190°C. Then unmold by turning the molds upside down. Invert the coles onto a plate and pour a spoonful of passion fruit caramel and a spoonful of fresh fruit.
If you want to cook at the same time as the chef, Go to 6play. Cyril Lignac created this dessert in his Tous en Kitchen studio located in southeastern France.
