Page 642 - YC Cooking School

80g egg yolks (4 egg yolks)

100g whole eggs (2 large eggs)
75g sugar
500g fresh cream
1 vanilla pod
1g vanilla extract
150g LINDT SWISS CLASSIC White chocolate, chopped

For the LINDT white chocolate fondant glaze

50g water
50g sugar
100g LINDT SWISS CLASSIC white Chocolate, chopped
250g wet fondant
1 vanilla pod

For decorating

Chocolate crunchy pearls

Tools

Digital scale
Electric stand or handheld mixer

Plastic sheets or baking paper
Rolling pin
Small round-shaped cutter
Medium-sized saucepan
Rubber spatula or wooden spoon
Whisk
Mixing bowl
Piping bags with a round metal nozzle
Knife
Chopping board

Strainer
Deep sided roasting pan or baking tray
Ramekins or heatproof oven dish
Small saucepan

What to do:

For the crunchy topping

2/4