Ingredients
For the base:
200 g chocolate biscuits (dark)
100 g butter (melted)
For the cream:
600 ml milk
3 tablespoons flour
3 tablespoons potato or corn starch
1 cup powdered sugar
1 piece eggs
50 g butter
1 packet vanilla sugar
250 ml whipping cream
For the icing:
200 ml whipped cream
150 g milk chocolate
preparation
Place the chocolate biscuits in a frozen bag, close and roll over them with a rolling pin until the biscuits have broken down into crumbs. Pour the melted butter over it in a bowl. Allow to cool briefly and spread the mixture evenly on the bottom of a baking tray. Press firmly.
For the cream, boil milk, flour, starch, powdered sugar and eggs to form a thick pudding. Remove from heat and, while still hot, mix with butter and vanilla sugar. Melt the butter and sugar while stirring. I mixed it with a hand mixer and the cream became nice and smooth. Let it get cold.
Finally, whip the cream until stiff and stir it into the pudding with a whisk. Halve the cream.
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