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INGREDIENTS
1.5 lb. Melted Butter
1 lb. Sugar
16 Egg Yolks
16 Whole Eggs
1.5 lb. Melted Chocolate
11 oz. Sifted All-Purpose Flour
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In order to make the aumonière (or bouquet), use 1 sheet
of feuille de brick, and brush it with melted butter. Sprinkle it
with a little bit of sugar, and place about 4 oz. of the chocolate
in the center of the sheet. Using both hands, close the aumonière,
and tie it with a slice of vanilla bean. Freeze it for about one
hour. Bake at 375 degrees for 10 minutes.
Before serving, sprinkle powdered sugar on the bouquet, and serve
with vanilla bean ice cream and fresh strawberries.
