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.