Ingredients
- Pastry cream:
- 112 g / 4 oz egg yolk
- ½ vanilla pod
- peel of half a lemon
- 100 g / 3½ oz sugar
- 12 g / ½ oz cornstarch (cornflour)
- 12 g / ½ oz rice starch
- 1 pinch salt
- 250 g / 8¾ oz milk
- Chocolate custard:
- 105 g / 3¾ oz pastry cream
- 45 g / 1½ oz Zaini dark chocolate
- Pâte Sablée:
- 63 g / 2¼ oz butter
- 30 g / 1 oz powdered sugar
- 1 egg
- 2 g / 1/14 oz vanilla pod
- 1 g / 1/30 oz salt
- 93 g / 3¼ oz Italian 00 flour
- Coating:
- Extra dark chocolate Emilia to taste
Directions
Protip
For a better texture, keep the chocolate flames in the refrigerator for at least 2 hours before serving. This way the cover will solidify well.
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