VERRINE ALEXANDRA

Preheat the oven to 180°C. In the beater with a whisk or in a
bowl with a spatula, cream butter. Add the sugar, then the flour.
Mix until obtaining a crumble. Spread the mixture onto the
baking sheet. Bake to 180°C for 15 minutes. Leave to cool.

Bring the milk and the cream to the boil. Pour onto the egg
yolks beaten with the sugar and cook together to 85°C (just
before boiling). Pour onto the finely chopped chocolates and
whisk. Leave to cool.

With a whisk in a bowl, cream pastry cream with the Rémy
Martin® VSOP. Gently add the whipped cream with a spatula.

*Basic pastry cream:
100 g milk
1 egg yolk (20 g)
25 g caster sugar
8 g corn flour (1 level tablespoon)
8 g butter
Boil the milk. Whisk the egg yolk with caster sugar, then add
corn flour. Pour the boiling milk over the mixture and return to
the heat. Boil whisking constantly and add a knob of butter at
the end of cooking. Cover with a plastic wrap in contact of the
cream and leave to cool.

In a bowl, mix with a spatula the cool crumble with the melted
milk chocolate added grape seed oil. Mix well to cover all the
pieces of crumble. Leave to cool.
Insert 1 cm of crumble into each verrine. Fill halfway with the
chocolate cream. Fill the verrines completely with the Rémy
Martin® cream. Complete filling with crumble. Sprinkle with
icing sugar.