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Gourmet
Chocolate crème brûlée
Made with Cooking Range Jivara 40% Milk Chocolate
An original l’École Gourmet Valrhona recipe
1 stepRecipe Step by Step
01
CRÈME BRÛLÉE
150 g Milk
300 g Whipping cream 35%
160 g Egg yolks
40 g Caster sugar
150 g Chocolat JIVARA 40%
ou 140 g DULCEY 35%
Brown sugar
Fleur de sel
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.
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.