A succulent takings with Tom products

Cakes with 12 Tom Extra

Ingredients : 4 packets of "12 super Tom", 1/2 litre of whipped cream, 200 g of butter, 150g of sugar, 300g of nut powder, LIDO black cacao ice-cream paste.
Blend the biscuits finely, whip the cream and sugar, add the soft but not liquid butter, add the nuts and biscuit powder, blend the whole mixture very well. Empty on a tray and leave to set for two hours in the freezer.
Melt the ice-cream paste in a bain-marie with a glass of milk. Take the cake out of the freezer after two hours; dip the mould in hot water to help remove the cake easily, then remove it on a cake tray, cover with liquid chocolate, put back in the freezer for one hour.
To be served cold.

Draught with butter 12 Petit Tom

For six persons.

Ingredients : 4 packets of " Butter 12 of petit Tom", 200g of butter, 4 yolks of eggs, 4 tablespoonfuls of sugar, 1 litre of very black coffee, 100g of chocolat powder (optional).
Whip the egg yolks and sugar until the mixture volume doubles up and whitens,, then add the butter softened beforehand, and mix thoroughly.
Put the biscuits dipped in black coffee beforehand one next to the other, on a rectangular tray, so as to get a rectangle of 3 biscuits by 4. Coat with the egg-butter mixture, then make another biscuits layer until the biscuits are used up. Sprinkle with pistachio powder and leave to cool. To be served cold.

CHOCO TOM Ice-Cream

For 1,5 litre of ice-cream.

Ingrédients : 4 eggs, separate the white from the yolk, 120g of icing sugar, 1 packet of Choco Tom, 15cl of whipped cream, 1 packet of vanilla sugar.
Whip the egg yolks. Whip the white of the eggs until become snow-white soft, then add the icing sugar and vanilla sugar, one spoonful after another, until the whole mixture hardens.
Remove into a freezing box, cover and leave to set.
Crash Choco Tom into rough pieces and add them to the half-set mixture, stir well and put back into the freezer until full hardening.
Leave the ice-cream at room temperature for 5-10 minutes before serving.

Biscuit cream

For two persons.

Ingredients : 4 yolks of eggs, 1 litre of milk, 1 packet of 6 Petit Tom Extra, 4 tablespoonfuls of sugar, 3 tablespoonfuls of starch, 1 bag of vanilla sugar.
Heat the milk and sugar, when it starts to catch, blend the 3 tablespoonfuls of starch with the eggs and a little of cold milk, sift and pour the whole in the catching milk and continue to stir. Remove from fire as soon as the mixture starts to stick to the spoon edge. Prepare two cups with 3 roughly crashed Petit Tom Biscuits each, pour the cream on the mixture, leave to cool and then put back in the freezer. To be served cold.

Baby gruel with Croquette Tom

Ingredients : 250 cl of milk, ten of Petit Régal biscuits
Put the milk in a saucepan, dip the Croquette Tom biscuits for a few seconds, shake until you get a mixture that is hard enough. Leave to simmer until you get the gruel you like, leave to warm before serving to your baby (who is over six months old) with a teaspoon.