Croque–tv

Croque–tv

By
From
A la Mere de Famille
Makes
20
Prep
15 mins
Photographer
Jean Cazals

This recipe works for all four of the croque-tv flavours.

Ingredients

Quantity Ingredient

Dark chocolate and almond croque-tv

Quantity Ingredient
200g dark chocolate, (70% cocoa)
40g chopped roasted almonds

Dark chocolate and cocoa nib croque-tv

Quantity Ingredient
200g dark chocolate, (70% cocoa)
40g cocoa nibs

White chocolate and pistachio croque-tv

Quantity Ingredient
200g white chocolate
40g chopped pistachio nuts

Milk chocolate and coffee croque-tv

Quantity Ingredient
200g milk chocolate
7g ground coffee

Equipment

Quantity Ingredient
acetate sheet
sugar thermometer

Method

  1. To temper the chocolate, place two-thirds of the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Once the chocolate reaches its correct melting temperature, take the bowl off the saucepan, add the remaining chocolate and combine with a spatula. The chocolate will melt and lower the temperature of the mixture to the cooling temperature.
  2. Finally, reheat the chocolate to its using temperature. To check the temper of the chocolate, dip the point of a knife into it — the chocolate should set quickly and evenly at room temperature. When working with chocolate, make sure you keep it at using temperature or you run the risk of losing the chocolate’s temper.
  3. If you are making the milk chocolate and coffee variation, then add the ground coffee to the chocolate and stir to combine. Place dollops of tempered chocolate on an acetate sheet and spread them out to make ‘langue de chat’ (cat’s tongue) shapes. Scatter with your choice of flavouring. Allow to cool and carefully detach from the sheet. Store away from moisture.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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