![]() The cookies is used to store the user consent for the cookies in the category "Necessary". This cookie is set by GDPR Cookie Consent plugin. It doesnot correspond to any user ID in the web application and does not store any personally identifiable information. The cookie is used to identify individual clients behind a shared IP address d apply security settings on a per-client basis. ![]() These cookies do not store any personal information. This category only includes cookies that ensures basic functionalities and security features of the website. Necessary cookies are absolutely essential for the website to function properly. You can find the recipe in this book (in French): Felder Christophe, Leçons de Pâtisserie, Les crèmes, Editions de la Martinière, Paris, 2017, p.78 What’s fanny is that the verrine on the photo is not exactly a verrine because the bowl is not vertical :) but I can say that it’s a verrine basque (a region on the South-West of France) because the small bowl contained basque yoghurt :) Inspiration Felder! By the way, I strongly recommend them to you all :) Nevertheless, I’ve decided that from time to time I can eat just one (or two) because it’s simply unbelievably good! As all desserts coming from M. It’s a fabulous dessert, light in the mouth but quite heavy in fat. The original recipe comes from a great French chef called Christophe Felder, I just reduced the proportions to make 3 bowls instead of 6, and I used another type of cream they have in France called crème fleurette instead of heavy cream, but you can use heavy cream as in the original recipe if you want and can’t find the special French cream. ![]() Enjoy this absolute chocolate delight! Thank you M.Pour the cream into 3 small bowls and put them in the refrigerator for at least 2h.Add the raspberries puree and stir again.Pour the custard into the chocolate and stir with a rubber spatula when everything is brought together you will have a nice chocolate cream.Take the custard off heat and put the casserole into a large bowl with cold water to stop cooking further. ![]() Continue to stir until the thermometer goes up to 82☌, a nice custard will start to form.Pour the mix milk/cream/eggs into the casserole and cook in a very low heat without stopping to stir with a rubber spatula.Once the start to boil, take them off the heat, and add them slowly into the eggs and the sugar without forgetting to whisk after each addition.Heat up together the milk and the cream in a small casserole.Add the sugar slowly and continue to whisk after each addition until the mix becomes white and fluffy.Whisk the eggs with an electric hand mixer.Mix the raspberries and press them through a sieve to get just the essence without the seeds. ![]()
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