Ingredients for the base
- 1 package petit-beurre biscuits
- 200 ml fresh whole milk
- 50 ml brandy
- 50 g granulated sugar
Ingredients for the creams
- 1300 ml fresh whole milk
- 110 g cornstarch
- 270 g granulated sugar
- 5 medium eggs
- 100 g ION PATISSERIE classic couverture
- 100 g ION PATISSERIE white chocolate couverture
Method for the base
In a bowl, add the milk, brandy, and sugar, and mix them all.
Next, dip each petit-beurre biscuit into the milk mixture, for about 2 seconds, and then arrange them in a pyrex.
Method for the creams
In a saucepan, add the milk and 3/4 the amount of sugar. Mix them, and place them over high heat.
Then, in a bowl, add the eggs, cornstarch, and the remaining sugar. Whisk them together.
When the milk is warm enough, gradually pour the egg mixture, while stirring constantly. Pour the mixture back into the saucepan and place over medium heat. Stir the mixture, until the cream thickens.
Finely chop the two couvertures, and place them into 2 similar bowls.
Remove the cream from the stove, and divide the cream between the 2 bowls.
After 1 minute, start stirring the two creams with a mariz (use a different mariz for each bowl), until completely combined.
Empty the white chocolate cream over the biscuit layer, and spread it evenly over the biscuits.
Then, arrange biscuits again, over the white chocolate cream layer.
Finally, spread the classic chocolate cream on top of the second biscuit layer, and refrigerate until it becomes firm.
Garnish with dark chocolate sprinkles.
