Hold onto your hats, folks! I've already gone off the reservation. Well, sort of. Although the idea of spending several weeks slogging through section one of Chef Felder's book (Les Pates et Les Tartes) filled me with glee, I couldn't help but take a detour through section two (Les Cremes). So much for going in sequential order. Oh well. The happy result is pictured above, a scrumptious and incredibly decadent chocolate custard.
From Patisserie: Mastering the Fundamentals of French Pastry
Verrine Chocolat-Framboise (Chocolate Raspberry Custard Cups)
1/4 cup plus 2 Tbsp (3 oz, 80 g) granulated sugar
4 egg yolks
7 oz. (200 g) bittersweet chocolate (60 to 70% cocoa)
10 oz. (300 g) raspberries
2/3 cup (150 ml) milk
5 Tbsp (100 ml) heavy cream
I used Ghirardelli's 60% Cacao Bittersweet Baking Chips, and was very pleased with the result. The custard is rich, so you only need a small portion, and the raspberry flavor is quite pronounced. This would be a perfect dessert to make for a dinner party, since it's quick and easy and needs to chill for at least two hours before serving. Dole out individual portions in miniature serving dishes, top off with a few fresh raspberries (our grocery store was out, so I had to opt for frozen) and some chocolate shavings, and voila! The husband and I had our Bastille Day chocolate fix in a flash. Vive la France! Up next from my detour through Les Cremes of Chef Felder, Creme Passion-Banane (Passion Fruit-Banana Cream). Stay tuned!
No comments:
Post a Comment