Chocolate And Orange Cream Jars And Adorable Easter Bunnies - cornstarch

Method

• In a saucepan, in a water bath, or double boiler, add the cornstarch, sugar, and a pinch of salt, then stir.
• Add the milk, cream, and vanilla extract, and let thicken for about twenty minutes, stirring often.
• Once the cream has considerably thickened, add the chocolate, let it melt, and continue cooking for about 5 minutes.
• Remove the pan from the water bath.
• Pour a full tablespoon of orange marmalade into the bottom of small jars and cover with chocolate cream.
• Cover the jars with plastic wrap, and refrigerate for at least 1 hour before serving.
• In a bowl, work the flour and butter with your fingertips to a sand for a crumble.
• Make a well in the center, and add sugar, cream, and a pinch of salt. Mix with your fingertips, and roll into a smooth ball.
• Let stand in a bowl covered with plastic wrap for 1 hour.
• On a floured surface, roll out the dough to a thickness of 1/2 centimeter.
• Cut out the shapes.
• Brush dough shapes with egg yolk diluted with a little milk.
• Place them on a baking tray lined with parchment paper and bake 10 minutes.
• For the variant with hazelnuts, change the amount of flour to only 170 grams, and add 30 grams of ground hazelnuts.