Servings: 6
Equipment
- 1 Mixing Bowl
- 1 Heat-Proof Bowl
Ingredients
- 175 g Milk
- 100 g Egg yolks
- 95 g Granulated Sugar (caster)
- 55 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder
- 110 g Cacao Barry 100% Pure Cocoa Butter Discs
- 175 g Cream
Instructions
- In a cooled mixing bowl, add you cream. Whip to medium peaks. Set aside in refrigerator until ready to use
- In a heat-proof bowl, add the 110 g Cacao Barry 100% Pure Cocoa Butter Discs. Melt completely not surpassing 45ºC/113ºF. Once at the correct temperature add the 55 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder and blend thoroughly to temper and eliminate any lumps (best with hand-blender)
- Set aside cocoa mixture
- In a bowl, add egg yolks and sugar and beat until well combined
- In a saucepan, add milk and bring to a simmer
- Temper egg yolk mixture with ¼ of the milk by pouring gradually and stirring at the same time (preventing over-heating your egg yolk mixture)
- Add egg and milk mixture back to the saucepan with remaining milk. Cooking the anglaise on low heat until 81ºC/178ºF (Nappé) and stirring constantly
- Once correct temperature is reached, pour through a chinois (sifter) onto cocoa mixture. With a whisk, mix all ingredients thoroughly. Leave to cool down for about 5-10 min depending on the batch size
- Once your anglaise is to correct temperature (25ºC/77ºF), Fold in the whipped cream 1/3 of the quantity at a time. Making sure not to over mix ingredients
- Once all ingredients are well combined, add to desired cup. Weighing out 110g per portions
- Let rest in refrigerator to set until ready to serve
- For best texture and flavor results, remove from refrigerator 20-30 min before serving to temper
Nutrition
Serving: 110g