CHOCOLATE CREMOUX
- 565ml milk
- 565ml double cream
- bring to boil
- 270 egg yolk
- 110 caster sugar
Directions:
- mix together sugar cream and milk and heat up to boiling point
- add mixture to egg yolk
- connected cream and egg yolk warm up to 82
- pour over chocolate leave for few min to chocolate melt,
- put salt mix properly to connect all ingredients, touch cover cling film, chill for min 4 hour