Cake Crumb
11/4 cup whole wheat flour
1/2 cup water
1/3 cup unsalted butter with salt
3 eggs
1/4 teaspoon salt
Filling
11/2 cups low-fat milk
2 tablespoons unsweetened cocoa powder without sugar
3/12 cup whole wheat flour
1/2 cup cornstarch
1 tablespoon light butter
50g diet milk chocolate chips
2 envelopes (5g) of aspartame
2 egg yolks, beaten
1/4 teaspoon salt
Couverture
300g diet milk chocolate
Accessories
Sugar bag with smooth nozzle, 1.5cm diameter
Large baking sheet
Cake Crumb
11/4 cup whole wheat flour
1/2 cup water
1/3 cup unsalted butter with salt
3 eggs
1/4 teaspoon salt
Filling
11/2 cups low-fat milk
2 tablespoons unsweetened cocoa powder without sugar
3/12 cup whole wheat flour
1/2 cup cornstarch
1 tablespoon light butter
50g diet milk chocolate chips
2 envelopes (5g) of aspartame
2 egg yolks, beaten
1/4 teaspoon salt
Couverture
300g diet milk chocolate
Accessories
Sugar bag with smooth nozzle, 1.5cm diameter
Large baking sheet
Cake Crumb
In a medium saucepan, bring the water, butter, and salt to a boil
When boiling, add the whole wheat flour and mix until the batter separates from the bottom of the pan
Mix the batter well in a blender
Add the eggs one at a time, beating continuously after each addition
Beat until smooth
Bake the oven at high temperature
Place the batter in the sugar bag and make strips of 7cm on the baking sheet, leaving space between them
Toast for 5 minutes
Reduce the heat to medium and toast for another 20 minutes or until golden brown and dry inside
Filling
In a saucepan, mix the milk with egg yolks
Add the flour, cornstarch, and cocoa powder and mix well
Heat over low heat, stirring constantly
When thickening, add salt, butter, and chocolate, and continue stirring until it separates from the bottom of the pan
Remove from heat, let cool, and refrigerate
Couverture
Melt the chocolate in a water bath and cover with it
Refrigerate at the time of serving.
