Recipe notes by Raymond Blanc
This is a truly beautiful dessert with serious chocolate power.
You may be surprised to see that I place the crumble under, rather than over, the filling. This gives a fantastic texture, and is also extremely simple to prepare.
Believe it or not, the French had no idea of crumble until they were introduced to it by the British…cela change! As an added bonus, this dessert can be made up to one day in advance and kept in the fridge.
Omit the cocoa powder for a plain crumble.
About Kitchen Secrets
Raymond’s love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time.
With a range of achievable and inspirational recipes for cooks of all abilities – and useful tips throughout – this book brings Gallic passion and precision into the home kitchen.