INGREDIENTS
- • Eggs 4
- • Sugar 150 grams
- • Semisweet chocolate 120 grams
- • Butter 110 grams
- • Flour 0000 50 grams
- • Dulce de leche pastry chef 200 grams
– Place the chocolate and butter at room temperature in a bowl and soften in a bain-marie.
– In a container, combine the eggs with the sugar with a wire whisk till dissolved, with out forming foam.
-Add the melted chocolate and butter to the egg combination. Add the sifted flour in a raindrop, avoiding forming lumps.
– Butter and flour particular person aluminum drums and fill them with the assistance of a pastry bag as much as ¾ full with the preparation. Place a dulce de leche button with a pastry bag.
– Preheat the oven to 180°C (average oven) for 10 to 12 minutes till the molleaux rises and kinds a crust on the skin.
– Fastidiously unmold instantly and let cool on a rack.
– End if you want with blueberry compote.
Secret: for texture of Molleaux we should handle the cooking and keep away from resting it within the scorching mould when it comes out of the oven, to chop its cooking and get the middle moist and creamy.
