It's almost Easter!!
It's almost Easter!! 
Caramel chocolate egg, diced rum brioche and crunchy Carambar.
By Guy Lassausaie two-star chef in the Michelin Guide.
chocolate cream
- 90g of 70% bitter chocolate
- 12cl of milk
- 12cl of cream
- 2 egg yolks
- 40g of sugar
- 5cl liquid caramel
- 4 empty eggshells
buns
- 1 slice of brioche
- 10g of butter
- 2cl of rum
Crunchy Carambar
- caramel bar (original carambar type)
Preparation of the chocolate-caramel cream Boil the milk and cream, add the caramel
Preparation of the chocolate-caramel cream Blanch the egg yolks and the sugar. Pour the boiling milk and cook like a custard.
Preparation of the chocolate-caramel cream Cut the chocolate into small pieces. Pour over the chocolate in pieces, smooth with a wooden spatula. Fill the eggshells and leave to cool for 2 hours.
Preparation of the brioche Cut the brioche into cubes, cook in butter in a non-stick pan, allowing it to brown well, add the rum at the last moment and remove.
Preparation of the brioche
Preparation of Carambar crisps Arrange the Carambars on a sheet of silicone paper, leave to soften for a minute in a lukewarm oven and give them the desired shape, bake them for 3 to 4 minutes in an oven at 160°C and leave to cool.
Dressage Place the eggshells on egg cups, place the Carambar and fill with diced liquid caramel brioche, finish with a beautiful aromatic herb (Atsina).
