Viennese Baguette like cream puffs
4 servings
25 min
Hard
Ingredients
- 2 Soft French Baguette
- ¼ liter of vanilla ice cream
- 110g of chocolate – 9cl of milk
- 10cl of liquid cream
- 2 tablespoons of flaked almond
Preparation
- In an oven at 150°C roast the almonds for 15 minutes and during this time prepare the chocolate sauce by bringing the milk and the cream to a boil then, off the heat, add the chocolate in pieces.
- Smooth the mixture and set aside.
- Prepare small scoops of ice cream with a melon baller (5 to 6 per French Baguette), creating a base so that they don’t slip.
- Cut the French Baguette in 2 and open each part and arrange them in dessert plates, add the ice cream and close gently.
- Pour the remaining chocolate sauce on top and sprinkle with slivered almonds.
Enjoy !
