Cupcakes Topping with Parisian Cream

For the Parisian cream, chop the couverture into pieces. Bring the whipped cream to the boil, remove from the heat and stir in the couverture.

Once the couverture has melted, blend with a hand blender until a uniform mass is obtained.

Allow the Parisian cream to cool and then whip again.

Use as desired as a topping for cupcakes or even as a soft chocolate icing for cakes.

Preparation Tip:

We thank pastry chef Christine Egger for this noussnougat cupcake recipe.

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