by - 02:18



3 large indiene

The shells

2 eggs

2 tbsp sugar

4 tbsp flour

The syrup

60ml water

15g sugar

a drop of rum

The glaze

50g milk chocolate


The filling

150g whipping cream

30g sugar


My Mom used to love indiene! So, I wasn’t surprised to find the ingredients written down in one of her old notebooks that had pages flying out.


I adapted the recipe while keeping the amounts and I got this—

Mix the eggs and the sugar until the batter is foamy; add the flour. Pour 1 and a half tablespoons of the batter into a round metallic mould (diameter: 7 cm – I wanted some giant indiene), in a baking pan lined with parchment paper. You will get 6 shells. Bake them at 160°C for 10 minutes. Then, let them cool a bit.

The indiene shells

The syrup is next: mix the water and the sugar and leave the syrup boil on low-medium heat; add the rum in the end. Sprinkle 2 tablespoons of syrup onto each of the 3 shells and let them sit in the fridge. Place the remaining 3 shells on a grill and sprinkle 1 tablespoon of syrup onto each shell.

Melt 35g of chocolate on a steam bath; then, remove it from the heat and add the remaining 15g, to temper the chocolate a bit. Pour the chocolate over the shells on the grill; leave them for 30 minutes in the fridge after the chocolate cools.

Cover 3 of the shells with melted chocolate

In the end, beat the whipping cream and the sugar well.

Place a syrupy shell on a plate, then add the whipped cream, and put the chocolate shell on top of it.  


Enjoy! ♥ [Marcel said that this would be his dinner.]

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