Europe 1 20:08 p.m., April 07, 2023
On the occasion of Easter, the food columnist of "Bienfait pour vous" Perla Servan Schreiber evokes the recipe for minute dark chocolate poppies by French chef Michel Bras. A recipe to prepare the day before, and which requires about five minutes of preparation the same day."Magical, greedy, too pretty..." It is in these terms that the food columnist of the show Bienfait pour vous, Perla Servan Schreiber, evokes the recipe for minute black chocolate poppies by French chef Michel Bras, who runs a three-star restaurant in Aveyron. On the occasion of Easter, the journalist highlights this firm and melting creation that is easy to make, to prepare the day before, and which requires about five minutes of preparation the same day. Here is the full recipe.
The ingredients for 12 cockroaches:
200 g 70%
dark chocolate400 g liquid cream
50 g semi-salted
butter 12 small jars or 12 transparent hen-shaped shells
Prepare the small pots the day before
Bring the cream to a boil in a saucepan or microwave. Off the heat, place the chocolate in small pieces and butter. Let melt for two minutes. Homogenize perfectly with whisk, hand, or fork. Pour into small jars or shellfish previously placed on a large flat plate or two, and keep cool until tasting.
The tip: prepare these small jars the day before, so that the texture is perfectly firm and melting. Remember to take them out 30 minutes before.
The hack: prepare this recipe in a real pastry bowl, that is to say with a spout. Filling the little cockroaches then becomes child's play. Stop the last drop with a spoon so you don't waste anything, and move on to the next one.