Cup Sweet Love

Filling

1.     Heat the milk and vanilla without boiling. Meanwhile, beat the yolks with the sugar and gradually incorporate the flour until it turns into a cream.

2.     Add half of the heated milk, stirring constantly to prevent the cream from curdling.

3.     Pour it back into the pan and cook again over low heat, stirring constantly with a fouet until it thickens.

4. Place the chopped Melken Blend in a bowl and pour the hot cream over it, mixing well.

5. Let it cool, add the butter and mix until the cream is shiny.

6.     Cover with plastic wrap and refrigerate until completely frozen.

7. Whip the chilled cream on high speed to aerate it, transfer it to a piping bag and keep it in the fridge.

Cup

8. Melken and season the Melken Blend.

9.     Fill the pie molds (07 cm in diameter x 03 cm in height) with the chocolate, tap lightly to remove the bubbles and turn them over to remove the excess.

10. Place the molds face down in a bowl, leaving the chocolate with the edges drained. Take to the fridge until dry and released from shape.

Mounting

11.   Place the rest of the tempered chocolate inside a wax paper cone.

12.   Cut off the tip and draw small petals on a plate covered with parchment paper, forming 21 hollow flowers.

13.   Melt and season the white Melken.

14.   Place it in another wax paper cone, cut the tip and make a drop in the center of each flower.

15. Take it to the fridge for 10 minutes to dry. Take off the flowers

es delicadamente do papel-manteiga.