Chocolate crème brûlée
Made with Jivara 40%
Steps: 1
Servings: Makes 8 crèmes brûlées.
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Steps: 1
Servings: Makes 8 crèmes brûlées.
AN ORIGINAL l’École Gourmet Valrhona RECIPE
150 g Milk
300 g Whipping cream
160 g Egg yolks
40 g Caster sugar
150 g JIVARA 40%
or 140 g DULCEY 23%
Heat the milk and cream together.
Mix the egg yolks and sugar, then combine with the first mixture. Make a ganache by gradually combining the hot cream with the melted chocolate.
Mix using a hand blender to form a perfect emulsion.
Pour 100g into each mould.
Immediately bake at 250°F (120°C) for approx. 28 minutes, making sure you turn the tray halfway through.
Once you are ready to serve, sprinkle on some brown sugar and use a blowtorch to create a crisp texture.
If you are making a DULCEY 35% crème brûlée, add a small amount of fleur de sel as well as the brown sugar.
AN ORIGINAL l’École Gourmet Valrhona RECIPE