https://www.cutoutandkeep.net/projects/chocolate-cremeux-pot-de-creme • Posted by A Bite To Eat
William Leaman Bakery Nouveau, Seattle (Serves 6 or 8) Photography by Clare Barboza.
William Leaman Bakery Nouveau, Seattle (Serves 6 or 8) Photography by Clare Barboza.
Whisk the sugar and egg yolks together.
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.
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.
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.
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