Our store

Chocolate & pistachio Liégeois




For the chocolate cream

  • 200 g finely chopped dark chocolate
  • 3 egg yolks
  • 50 g sugar
  • 25 g Cornflour
  • 20 cl liquid full cream
  • 80 cl whole milk

For the whipped cream with pistachio supreme

Others ingredients

  • 30 cl liquid full cream
  • 50 g sugar


  1. 1

    In a bowl, beat the egg yolks, sugar and cornstarch until the mixture whitens.

  2. 2

    In a saucepan, heat the milk and cream until simmering.

  3. 3

    Pour half of this mixture over the chopped chocolate, smooth the preparation. Pour the chocolate mixture into the rest of the milk & cream. Over low heat, stirring constantly, allow the cream to thicken. Pour the latter into the jars two-thirds full. Leave to cool and refrigerate.

  4. 4

    Prepare the whipped cream by whipping the cream with an electric mixer. She must be firm. In a piping bag fitted with a fluted nozzle, alternate whipped cream and pistachio supreme. Decorate each liegeois.

  5. 5

    Serve as fresh.