Chocolate truffle finger, chantilly vanilla madagascar

Preparation time: 60 min

Preheat your Oven at 360 °F

• Biscuit cuillère

  Whisk the egg whites until stiff, add the sugar to stiffen them, then gently fold in the yolks. Once well incorporated, fold in the sifted flour with a Maryse.

  Using a plain piping bag, pipe the meringue onto a baking sheet lined with parchment paper. 

  Roll out the meringue into regular balls along the length of the baking sheet.

  Place in the oven for an average of 15 minutes, depending on size or length. They will simply turn a lovely golden colour.

• Truffle ganache

  Faites bouillir la crème avec le sirop d'érable, par la suite, versez en trois fois le produit laitier chaud sur le chocolat en morceau.

  Mélangez l'aide d'une spatule, toujours au center du récipient, en faisant un mouvement circulaire. When the chocolate has melted, increase the circular motion.

  Once your homogeneous mix, add butter pommade (very flexible) and truffle oil. Use a small hand mixer to finish the mixture.

  Placez votre ganache au réfrigérateur, protégez d'un film film en contact avec la ganache.

• Vanilla chantilly

  Pour the cold cream, sugar and vanilla seeds from the pod into a chilled bowl.

  Once the cream is thick enough (bird's beak), set aside in the fridge. 

• Dressing

  On a plate of your choice, scoop out the ganache (in varying volumes), place meringue sticks here and there, and finish with scoops of vanilla chantilly.

  Sprinkle with cocoa powder and add a few sprouts of greens.