Cream Brulée

Ingredients

• 120g Egg yolk
• 130g Sugar
• 250g Liquid milk
• 250 Dairy cream 35%

Application

1. Boil cream and milk, pour on top of the egg yolks sugar mixture
2. Bake at 100°C for 40 min in 20×20 square moulds with 1cm height
3. Freeze it

Vanilla Sponge:

Ingredients

• 1000g Benoit Vanilla Sponge Mix
• 750g Fresh Whole Eggs
• 300g Water

Application

1. Mix all ingredients together for 5 – 6min
2. Place it in 2 x (60x40cm) tray
3. Baking temperature 180°C
4. Baking time 10 – 12min

Chocolate Mousse:

Ingredients

• 350g Liquid Milk
• 300g Benoit Dark Chocolate 70%
• 900g Whipped cream

Application

1. Boil milk and pour on top of the chocolate
2. Cool Down
3. Add medium peak whipped cream