Cognac Liqueur Dessert

Czech pastry chefs Eva and Jiří like to go creative with moulds. When taking a bite in this recipe, the ganache, sponge, and cream flavours each tickle your taste buds in turn.

Recipe

Created by

Eva Krejsová and Jiří Hochman - Pastry Chefs at Mocacafé And Couple – Tábor, Czech Republic

Liqueur Cream

ingredients	preparation
1500g whipping 33% cream 4450g CW2NV	Heat together.
12g gelatin leaves Q.S. water	Soak and mix into previous mixture.
90g egg liqueur	Mix in and leave to rest for 24 hours.

Bavarian cream

ingredients	preparation
210g Whole milk 70g egg yolks	Heat together.
150g C811NV	Pour previous mixture onto the chocolate and emulsify.
5leaf/leaves gelatin Q.S. water	Soak and mix into previous mixture.
210g whipping 33% cream	Whip to medium peaks and gently fold into previous mixture.

Chocolate ganache

ingredients	preparation
300g C811NV	Melt.
200g whipping 33% cream	Mix into melted chocolate.
30g butter	Stir into previous mixture.

Discover more recipes