490g fresh cream
100g Milk Chocolate
95 g NuCrema Cream for Pastries
Montee is a type of whipped cream.
Boil the 130g of fresh cream, adding the milk chocolate and NuCrema.
Then combine the mix using a hand blender, Finally, add the rest 360g of the fresh cream.
Cover with cling film (getting in touch with the mix), and refrigerate for at least 8 hours.
Stir it in the mixer until it turns to whipped cream, though not too tight as it will thicken more in the refrigerator.
Pastry Chef Zissis Goudas
