Description Recipe made from Crème de Cassis de Dijon Briottet. Recipe card Crème de Cassis de Dijon 75 g Ingredients Egg yolks - 3 Sugar - 285 g Single cream - 185 g Creamed butter - 50 g Nectar de Bourgogne Blackcurrant juice - 60 g Flour - 30 g Preparation Iced blackcurrant parfait : Make a syrup with the 65 g sugar and a little water. Cook at 115°C and pour over the egg yolks. Beat until you obtain a ribbon. Add the Crème de Cassis de Dijon. Beat the single cream until it becomes frothy. Mix the pâte à bombe and the whipped cream. Fill the rhodoïd tubes. Push firmly down and place in the freezer. Biscuit twists : Mix 50 g creamed butter, 125g of sugar, 30g of flour, 60g de nectar de Bourgogne. Cook on a silpat at 200°C until light brown. Allow to cool and roll round a tube with a diameter of 6cm.
