Having used brioche as a filling for a candy bar (see previous posting) it occurred to me that it can also be used for actual individual desserts. In the one below it is used as an inclusion. The components are:
Base: crispy feuilletine with cinnamon, milk chocolate and butter
Inclusion: brioche soaked in a white chocolate ganache with rum, vanilla and cinnamon
Body: mascarpone, maple sugar, gelatin
Coat: milk chocolate velvet spray.
This is one of my favorite new desserts. The flavors of breakfast inside a dessert.
Hi!It was a pleasure to read a blog like yours, greate!
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