Chocolate Crèmeux Pot De Crème

Make Chocolate Crèmeux Pot De Crème with Bakery Nouveau in Burien, Washington

Posted by A Bite To Eat

About

William Leaman
Bakery Nouveau, Seattle

(Serves 6 or 8)

Photography by Clare Barboza.

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You Will Need (5 things)

  • 250 g Milk
  • 250 g Whipping Cream (36%)
  • 125 g Egg Yolks
  • 125 g Sugarpaste
  • 150 g Good quality bakers Chocolate , room temperature, chopped into small pieces

Steps (5 steps, 60 minutes)

  1. 1

    Whisk the sugar and egg yolks together.

  2. 2

    Bring the milk and whipping cream to a boil. Take off the heat and slowly pour a little of the hot cream into the sugar and egg yolk mixture, whisking constantly, until smooth, then add a little more cream and repeat until all of the cream has been incorporated into the mixture. Push the mixture through a strainer. Add the tempered mixture back into the pot and bring up to about 85° C (basically you’re making an crème anglaise). Stir constantly to prevent scorching, being sure to get the entire bottom of the pot.

  3. 3

    At 85° C, pour the mixture over the chopped chocolate. Let it sit for a minute to heat, and then stir to combine – the chocolate will melt from the heat. Use an immersion blender or stick blender at low speed and mix until smooth.
     

  4. 4

    Pour the mixture evenly into your preferred container, we love using wide mouth coffee cups at the bakery, but ramekins, small bowls, or pre-baked tart shells work too. Chill in the refrigerator for at least two hours to set.

  5. 5

    At the bakery we finish our Pot de Crème with a little chocolate glaze, some coca nibs, and chocolate label. A dollop of whipped cream is a great alternative, and sliced strawberries or raspberries work well too. Enjoy!
     
    Pro Tips:
    ~A digital probe thermometer is super handy tool for baking
    ~ Place a damp towel under the bowl so it doesn’t rotate while whisking
    ~The crème anglaise makes an excellent thin layer in a variety of cakes