Servings: 5 150 g portions
Equipment
- Bain-Marie
- Immersion Blender
- Oven
- Sieve
- Utensils
- Baking Sheet
- Sheet Tray
- Piping Bag
Ingredients
Part 1: True Dark Pudding
- 175 ml Milk
- 10 g Corn Starch
- 1 Cardamom Pod ( crushed )
- 50 g Granulated Sugar
- 30 g Egg Yolks
- 45 g deZaan Holland True Dark 10/12% Natural Cocoa Powder
- 25 g Cacao Barry Mycryo Cocoa Butter
Part 2: Rich Terracotta Pudding
- 175 ml Milk
- 12 g Corn Starch
- 50 g Granulated Sugar
- 30 g Egg Yolks
- 45 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder
- 25 g Cacao Barry Mycryo Cocoa Butter
Part 3: Carbon Black Crumble
- 80 g Light Brown Sugar
- 85 g All-Purpose Flour
- 20 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder
- 2 g Salt
- 47 g Butter ( cold and cubed )
Part 4: Cardamom Vanilla Chantilly
- 100 g Cream ( 35% )
- 1 Cardamom Pod ( crushed )
- 1 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
- 400 g Cream ( 35% )
- 50 g Granulated Sugar
Instructions
Part 1: Method
- Melt the 25 g Cacao Barry Mycryo Cocoa Butter over a bain-marie. Mix in 45 g deZaan Holland True Dark 10/12% Natural Cocoa Powder with an immersion blender to smooth paste. Set aside until ready to use.
- In a bowl add sugar, cornstarch and egg yolks. Mix to a smooth paste.
- Bring to a simmer the milk & cardamom in a pan. Take off heat and cover. Infuse for 5-10 minutes.
- Return to heat and bring back to a simmer.
- Strain milk into egg yolk mixture, tempering the mixture.
- Return mixture to heat and cook until thickened (about 1-2 minutes).
- Once mixture is thick, pour over cocoa mixture and blend with immersion blender until smooth.
- Refrigerate until ready to use.
Part 2: Method
- Melt the 25 g Cacao Barry Mycryo Cocoa Butter over a bain-marie. Mix in 45 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder with an immersion blender to smooth paste. Set aside until ready to use.
- In a bowl add sugar, corn starch and egg yolks. Mix to a smooth paste.
- Bring to the milk to a simmer.
- Temper milk into egg yolk mixture.
- Return mixture to heat and cook until thickened (about 1-2 minutes).
- Once mixture is thick, pour over cocoa mixture and blend with immersion blender until smooth.
- Refrigerate until ready to use.
Part 3: Method
- Preheat oven to 165ºC.
- Prepare sheet tray with baking paper.
- In a mixing bowl, add sugar, flour, salt, and butter to 20 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder.
- Mix (paddle attachment) until combined.
- Add in cold butter, mix on low speed until mixture becomes crumbly.
- Bake at 165ºC for 8-10 minutes (depending on oven strength).
- Once baked, take out of oven and let cool for 10 minutes (quicker way to cool is to slide baking paper off of sheet tray onto flat countertop).
Part 4: Method
- Bring 1st cream, cardamom & 1 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste to a simmer. Take off heat and cover. Infuse for 5 minutes.
- Strain cream into a container and add 2nd cream. Refrigerate a minimum of 3 hours.
- Add cold cream & sugar into a mixing bowl. Whip to soft/medium peaks.
- Transfer to container. Ready to use immediately.
Part 5: Preparation and Assembly
- Pipe puddings into verrines, alternating between both types of pudding.
- Add in a large spoon full of chantilly.
- Finish by sprinkling the crumble over the top of the chantilly.
- Can be stored in the refrigerator (without crumble) for 1 day.
- For best results, finish with chantilly & crumble to order.