Difficulty:[usr 1]
Prepare the custard. Infuse the Vaille split in two for 10 minutes in the boiling milk. Whisk the egg yolks with the sugar until they whiten. Dilute with a little hot milk, pour back into the saucepan, thicken over low heat while stirring, especially without letting it boil. Remove from the heat as soon as the cream coats the spoon. Leave to cool.
Reserve 12 raspberries for decoration and mix the rest with a spoonful of sugar. Switch to Chinese.
Preheat your tea oven. (180°C). Butter and flour 4 tartlet moulds.
Melt the chocolate in a bain marie. Remove from the heat, add the soft butter and smooth.
Preferably with an electric mixer, beat the eggs with the sugar until they foam and triple in volume. Pour the melted chocolate in a trickle and incorporate it very delicately into the mass at the same time as the sifted flour. Pour the batter into the moulds, cook for 12 minutes in the oven. Turn out hot onto serving plates and soak each biscuit with 1 teaspoon of brandy.
Pour a little custard and a few drops of raspberry coulis on the plates. Add a corolla with a scoop of ice cream. Decorate with the raspberries. Serve still warm.
