Chocolate gourmet lightnings: cabbage paste, cream and ganache

Ingredients

For 4 servings

• •75 g 75 gr flour
• •50 g 50 gr butter
• •12 cl 12 cl water
• •2 2 eggs
• •1 1 egg to brown
• •1 pincée 1 pinch salt
• •100 g 100 gr chocolate
• •75 g 75 gr sugar
• •35 cl 35 cl milk
• •30 g 30 gr Maizena
• •3 3 egg yolks
• •60 g 60 gr chocolate
• •60 ml 60 ml liquid cream

Method

1. 1.Boil the milk. Meanwhile, white the egg yolks with the sugar, then incorporate the maizena by mixing well. Pour the boiling milk gradually over the egg mixture, stirring constantly. Place everything in the pan. Put back on medium heat by mixing constantly until you get a thick cream. Pour the hot cream over the chocolate into pieces in a bowl, then mix until the chocolate is completely melted. Let it cool. Boil the cream and pour it on the chocolate in pieces. Mix until a homogeneous ganache is obtained, then cool to room temperature. In a saucepan, heat water with butter and salt. Once the butter has melted, pour the flour at once and mix until the dough detachs from the edges. Remove from the heat and incorporate the eggs one by one by mixing vigorously each time to develop the elasticity of the dough. Place a sulfurized paper on a plate with the flash template below. Using a socket pocket, set the flashes by following the template. Brush the beat egg flashes, then pass the back of a fork on each to scratch them slightly. Bake at 180°C for 35 minutes. At the end, leave the oven door open for 10 minutes before removing the flashes to prevent them from deflating. Once all cooled, drill 3 small holes at the base of each flash with a knife. Fill them with the pastry cream with a thin socket pocket, starting with the holes at the ends. Dip the top of each flash into the ganache, smooth with the index finger for a nice effect, then put the flashes 20 minutes in the cool. Your chocolate flashes are now ready to taste!