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Chocolate crème brûlée

Made with Jivara 40%

Steps: 1
Servings: Makes 8 crèmes brûlées.

1 Recipes steps


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 35%

    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.

Makes 8 crèmes brûlées.

AN ORIGINAL l’École Gourmet Valrhona RECIPE

Valrhona collection recipe crème Brule