HOT BEVERAGE TRIO

1. CONCENTRATED MILK CREAM
Dilute the corn starch in 100g of milk.
Bring the remaining milk, condensed milk, scraped vanilla pod and boiling sugar to a boil.
Add the starch and milk mixture and boil for 30 seconds while stirring. Cool quickly.

2. COFFEE, CHOCOLATE & EARL GREY WHIPPED CREAM
Infuse the coffee beans, the chocolate pieces and the tea separately in cold cream for during 24 hours.
Filter and readjust the weight of the filtered cream to 200g.
Whip the cream with the sugar and vanilla until it forms stiff peaks.

3. CHOCOLATE BISCUIT
Make malted butter and chocolate, mix.
Add the cream, flour and salt, set aside.
Beat the yolks with 80g of sugar until the mixture is smooth and pale.
Beat the whites and sugar until they are firm and glossy.
Add the two mixtures to the chocolate base.
Smooth 1 sheet.
Cook for 8 min at 200°C

1. In a Délifrance vanilla tart base 3.8cm, fill with milk cream 2/3 of the way up.
2. Place a chocolate biscuit square on top.
3. Add whipped cream on top.
4. For the coffee whipped cream, decorate with cocoa powder.
5. For earl grey whipped cream, decorate with a lemon zest.
6. For chocolate whipped cream, decorate with chocolate chips