Recipe Liégeois of Quito

To prepare this dish

Ingredient list

Liégeois

1 L Chocolate Cream & Tart
200 g Sublime, Cream with Mascarpone
20 g sugar

Tuiles

20 g buckwheat flour
2 g milk powder
15 g sugar
160 g water
1 pinch of salt
20 g oil

Presentation

20 g roasted buckwheat kernels
20 g oil

Elle & Vire products used

Chocolate Cream & Tart

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Liégeois

   Heat gently the Chocolate Cream until it begins to boil. Pour into verrines and leave to stand for 20 minutes at room temperature. Then, place in the refrigerator for at least 3 hours.

   Fry lightly the roasted buckwheat kernels in the oil. Whip the Sublime cream with sugar. 

2. 2

   Tuiles

   Mix the ingredients. Pour a small ladle of the mix into a hot Tefal® pan and cook the tuiles. 

3. 3

   Presentation

   Before serving, decorate with the Sublime cream, the roasted buckwheat kernels and the tuile. 

   Chef's tip

   You can also flavour the chocolate cream by adding 10 g of soluble coffee. The amount can be adjusted according to your taste.

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A few words about the author…

Sébastien Faré

Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.