http://www.manusmenu.com/creme-viennoise-chocolat
Ingredients
Ingredients
Crème Chocolat
100 gms – 3.5 oz. dark chocolate, roughly chopped
3 tbsp cocoa powder
500 ml – 2 cups milk
200 ml – 7 oz. heavy cream (or whipping cream)
3 egg yolks
4 tbsp sugar
½ tsp vanilla extract
3 tbsp cornstarch, melted in 2 tbsp cold milk
Chantilly Cream
200 ml – 7 oz. whipping cream, cold
2 tbsp icing sugar
¼ tsp vanilla extract
Crème Chocolat
Dissolve the cornstarch in 2 tbsp of cold milk and keep it aside.
Heat the milk and cream on a low flame for a few minutes, but do not let it simmer.
Melt the chopped chocolate in a double boiler (or in the microwave), when melted keep it aside.
Beat the egg yolks and sugar until pale, add the cornstarch and milk mixture and beat until well incorporated.
Add the warm milk and cream, the melted chocolate and the cocoa powder and keep whisking.
Pour this mixture into a pot and put it on the fire. Cook it on a slow flame, until it thickens. It needs to be quite thick (though it will become thicker when cold). Make sure to constantly stir the cream so it does not burn.
If the cream is not smooth, you can blend it for a few seconds with a hand mixer.
Let it cool down for a few minutes and make sure to stir it often to prevent a film from appearing on the surface.
Transfer the cream into serving glasses and let it cool down completely in the fridge.
Chantilly Cream
Whip the cold cream together with the icing sugar and vanilla extract and pipe it on top of the cold Crème Chocolat.
100 gms – 3.5 oz. dark chocolate, roughly chopped
3 tbsp cocoa powder
500 ml – 2 cups milk
200 ml – 7 oz. heavy cream (or whipping cream)
3 egg yolks
4 tbsp sugar
½ tsp vanilla extract
3 tbsp cornstarch, melted in 2 tbsp cold milk
Chantilly Cream
200 ml – 7 oz. whipping cream, cold
2 tbsp icing sugar
¼ tsp vanilla extract
Crème Chocolat
Dissolve the cornstarch in 2 tbsp of cold milk and keep it aside.
Heat the milk and cream on a low flame for a few minutes, but do not let it simmer.
Melt the chopped chocolate in a double boiler (or in the microwave), when melted keep it aside.
Beat the egg yolks and sugar until pale, add the cornstarch and milk mixture and beat until well incorporated.
Add the warm milk and cream, the melted chocolate and the cocoa powder and keep whisking.
Pour this mixture into a pot and put it on the fire. Cook it on a slow flame, until it thickens. It needs to be quite thick (though it will become thicker when cold). Make sure to constantly stir the cream so it does not burn.
If the cream is not smooth, you can blend it for a few seconds with a hand mixer.
Let it cool down for a few minutes and make sure to stir it often to prevent a film from appearing on the surface.
Transfer the cream into serving glasses and let it cool down completely in the fridge.
Chantilly Cream
Whip the cold cream together with the icing sugar and vanilla extract and pipe it on top of the cold Crème Chocolat.
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