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Ingredients
Karamelsaus
-
250
g suiker
or 250 g bruine suiker - 200 - 250 g room, min. 30% vet
- 1030 g water
- 1 tl citroensap (zie tip)
- 30 g boter in één stuk (60 x 40 x 10 mm)
- 1 el azijn
Chocoladebasis
- 200 g pure chocolade in stukken
- 60 g boter in stukken
-
200
g feuilletine
or 'Crêpe Dentelle' koekjes
Vanilleroom
- 1 vanillestokje in de lengte gehalveerd
- 300 g melk
- 2 gelatineblaadjes (1,9 g/blad) en koud water om de gelatine te weken
- 3 eieren
- 80 g suiker
- 30 g maïzena (zetmeel)
- 300 g room, min. 30% vet gekoeld
Chocoladeglazuur
- 350 g pure chocolade in stukken
-
35
g boter
or 20 g druivenpit olie
- Nutrition
- per 1 portie
- Calories
- 1091.3 kcal / 4566.3 kJ
- Protein
- 11.6 g
- Fat
- 77 g
- Carbohydrates
- 84.9 g
- Fibre
- 6.9 g
- Saturated Fat
- 39.4 g
- Sodium
- 57.8 mg
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