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By Pastry Chef Trevor Tucker of LON’s at the hermosa
Chocolate Pot Au Crème
with Chocolate Graham Cracker Crust
1 Cup Milk
1 Quart Crème
8 ounces Sugar
1 Vanilla Bean
10 ounces Dark Baker’s Chocolate
12 Egg Yolks
Pinch Salt
Step 1: Mix milk, crème, sugar, salt, vanilla bean, and chocolate in sauce pot over heat, but do not bring to a boil. Then temper hot milk mixture into the egg yolks. Set aside.
Chocolate Graham Crack Crust:
1 pound Graham Cracker Crumb
2 ounces Cocoa Powder
4 ounces Melted Butter
Step 1:
Pour melted butter over the graham crack and cocoa powder mixture
Step 2:
Pour into a 16x12 sheet pan lined with wax paper and bake in over for 10 minutes at 300 degrees.
Step 3:
Pour Pot Au Crème mixture into prepare sheet pan and bake for 20 minutes at 300 degrees until set or wiggles like Jello.
Giandjuja Chocolate Mousse:
4 ounces Dark Bakers Chocolate
12 ounces Gianduja Chocolate
1 ounce Melted Butter
6 Egg Yolks
1 quart Whipped Crème
Step 1:
Melt over double boiler (pot with hot water)
Step 2:
Add egg yolks to the chocolate mixture
Step 3:
Fold in whip crème until incorporated
Step 4:
Refrigerate for about 4 hours or until set
Assembly:
Step 1:
Melt 1 pound dark bakers chocolate in microwave for about 2 minutes. Spread evenly over silk pad ¼ inch thick. Place in refrigerator until it sets up then cut out in 2 ½ inch round disks with round cutter.
Step 2:
Using the same 2 ½ cutter, cut out the chocolate Pot Au Crème.
Step 3:
Place round Chocolate Pot Au Crème on plate with a #6 star tip. Pipe Gianduja Chocolate Mousse on top of Pot Au Crème then place chocolate disc on top of chocolate Gianduja Mousse them pipe another Gianduja Chocolate Mousse on top of the chocolate disk and finish off with another disc.
Garnish with Raspberries and mint.
© January 2007 LuxuryWeb Magazine. All rights reserved.
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