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Sphères en chocolat croquant au riz soufflé et crème anglaise
Des sphères de chocolat noir et blanc, garnies d’une crème anglaise onctueuse et d’un cœur croustillant de riz soufflé, praliné de noix de pécan et fève de tonka. Un dessert festif et gourmand idéal pour Pâques.
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Cost Breakdown
Critical Success Points
- • Faire fondre le chocolat à ≤ 40°C
- • Cuisson de la crème anglaise à 83°C
- • Badigeonner les coques avec le chocolat blanc et noir (étapes 10‑14)
- • Assembler les demi‑sphères en les chauffant légèrement
Safety Warnings
- • Manipuler le chocolat fondu à haute température – porter des gants de cuisine si nécessaire
- • Utiliser un thermomètre pour éviter la sur‑cuisson de la crème anglaise (coagulation)
- • Faire attention aux éclaboussures d’huile chaude lors de l’assemblage des demi‑sphères
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