Ingredients FOR THE VANILLA CREAM 1 ½ lt fresh milk 110 gr sugar 120 gr cornstarch 1 vanilla bean 1 pinch salt FOR THE CHOCOLATE CREAM 1 lt fresh milk 70 gr sugar 80 gr cornstarch 20 gr cocoa powder 50 gr grated couverture chocolate 1 pinch salt FOR ASSEMBLING 1½ pkg petit beurre biscuits 220 gr fresh milk 20 gr cognac 90 gr chocolate sprinkles Equipment Baking tray Pot TAGS REFRIGERATED DESSERTS CHOCOLATE KIDS' RECIPES LOW BUDGET Ingredients FOR THE VANILLA CREAM 1 ½ lt fresh milk 110 gr sugar 120 gr cornstarch 1 vanilla bean 1 pinch salt FOR THE CHOCOLATE CREAM 1 lt fresh milk 70 gr sugar 80 gr cornstarch 20 gr cocoa powder 50 gr grated couverture chocolate 1 pinch salt FOR ASSEMBLING 1½ pkg petit beurre biscuits 220 gr fresh milk 20 gr cognac 90 gr chocolate sprinkles Instructions VANILLA CREAM Reserve 1 cup of milk and place the rest in a saucepan with the sugar. Split the vanilla bean lengthwise and scrape out the seeds with a knife. Add the seeds to the milk, let it warm, and add the salt. Dissolve the cornstarch in the reserved cold milk and add it to the saucepan, stirring continuously. Once thickened, remove from heat. CHOCOLATE CREAM Reserve 1 cup of milk from the liter. Heat the remaining milk with the sugar over medium heat. In a bowl, sift together the cocoa and cornstarch. Dissolve them in the reserved milk. When the milk in the saucepan is warm, add the cornstarch mixture, whisking constantly. Season lightly with salt. Stir for a few minutes until it thickens. Once it comes to a boil, remove from heat. Add the grated chocolate and stir to combine. ASSEMBLING Use a 24×30 cm baking dish. In a bowl, combine the cold milk and cognac. Dip the biscuits one by one and arrange them in the dish. Pour half of the vanilla cream over the biscuits. Add another layer of biscuits dipped in the milk and cognac mixture. Spread all of the chocolate cream in an even layer. Repeat with another layer of dipped biscuits. Press the biscuits gently into the cream. Pour the remaining vanilla cream on top. Crush a few biscuits and sprinkle over the surface. Let cool slightly and top with the chocolate sprinkles. Allow to cool completely and refrigerate until ready to serve. TAGS REFRIGERATED DESSERTS CHOCOLATE KIDS' RECIPES LOW BUDGET
