Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace QS
Preparation
Boil the milk and butter, and add the vanilla pod.
Whip the flour, cornstarch, sugar, eggs, egg yolk and rum with a whisk until a smooth mass. Add the hot milk composition to the chocolate, mix and pour slowly into the egg mass.
Give it a quick mix and pour it into a container. Chill the mixture for 24 hours at 4°C.
Bake in a Canelé mold, greased with a thin layer of Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace, at 190°C for around 50 minutes.
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