For 6 people :
For the hot milk :
Boil the milk, add the Fleur de pain d’épices, emulsify with a hand blender. Serve.
For chouquettes :
Mix the flour with the Fleur de pain d’épices and the butter. Spread this paste on about 2mm thick, refrigerate then cut with a cookie cutter 3cm discs. Put the paste on a baking tray, place a disc on each and bake.
After cooking let cool, cut the chouquette in half and garnish with whipped cream.
For the Choc’épices truffles:
Crushed dark chocolate and set aside in a bowl. Boil the cream and brew jasmine tea. Pour the hot cream on crushed chocolate to melt. Refrigirate. Once the mixture has cooled, roll the ganache into small balls to form the truffles, then roll in the Fleurs de pain d’épices.