Chocolate Delight
Creme Brûlée with Chocolate Delight
CREAM BRÛLÉE
Bahan A
7 kuning telur
1 telur utuh
60gr gula pasir
Kocok dengan whisker hingga tercampur rata, sisihkan
Bahan B
375gr whipcream cair (saya pakai Elle)
135gr susu cair (fresh milk greenfield)
1 stik vanilla bean (bisa di ganti vanilla extract)
Panaskan hingga 2/3 mendidih
Tuang bahan B ke dalam bahan A secara bertahap sambil di aduk
Masukkan ke dalam cetakan atau loyang ukuran 20-22Cm sambil di saring
Panggang dengan cara Bain Mary dalam loyang berisi air panas, suhu 150C selama 30 menit
Setelah matang angkat, dinginkan, lalu simpan dalam freezer
Chocolate Cream
Bahan C
8gr gelatin bubuk (lebih suka pakai gelatin lembaran)
20gr air putih
Campur jadi satu, cairkan dengan microwave atau di tim dlm panci berisi air panas, aduk2 hingga gelatin mencair
Bahan D
100gr whipcream cair (elle)
100gr air putih
100gr dark coklat compound (tulip)
70gr dark couverture (callebout 70-30-38)
30gr coklat bubuk (Bensdrop)
Masak hingga coklat 1/2 mencair, angkat dari api, masukkan bahan C aduk rata, lalu saring, tutup plastik permukaan coklat, simpan dalam kulkas 1-2 jam
CHOCOLATE MOUSSE
Bahan E
350gr whipcream (elle)
Mixer hingga sedikit kental
Masukkan bahan D
Mixer hingga tercampur rata jangan over mix
Tuang ke atas adonan AB yang sudah membeku
Masukkan freezer lagi hingga membeku, tutup atasnya dengan plastik
CARAMEL
Bahan F
250gr gula pasir
Masak dengan teflon hingga mencair, matikan api, masukkan
150gr whipcream cair (elle)
150gr salted butter (anchor salted)
Garam / fleur de sel secukupnya (javara fleur de sel)
Vanilla extract secukupnya (jansen)
Aduk rata, nyalakan api, aduk kembali sebentar lalu angkat biarkan dingin
CHOCOLATE GLAZE
Bahan G
150gr dark compound (tulip)
100gr dark couverture (Callebout 70-30-38)
200gr whipcream cair (elle)
50gr light corn syrup (korea)
masak hingga 1/2 mencair, angkat dari kompor aduk2 hingga mencair sempurna
TOPPING
Lotus crumbs
Almond slices
Coklat putih cair (tulip)
Link cup pudding: tokopedia.link...
shope.ee/7zgbB...
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English Recipe
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Chocolate Delight
Creme Brûlée with Chocolate Delight
BRÛLÉE CREAM
Material A
7 yolks
1 whole egg
60gr sugar
Beat with a whisk until well blended, set aside
Material B
375gr liquid whip cream
135gr liquid milk
1 stick of vanilla bean (can be replaced with vanilla extract)
Heat up to 2/3 of a boil
Pour ingredient B into ingredient A gradually while stirring
Put it in a 20-22cm mold or tin while straining it
Bake in the Bain Mary way in a baking dish filled with hot water, temperature 150C for 30 minutes
Once cooked remove, cool, then store in the freezer
Chocolate Cream
Material C
8gr powdered gelatin
20 grams of water
Mix them together, melt them in the microwave or on the team in a pot of hot water, stir until the gelatin melts
D material
100gr liquid whip cream
100gr of water
100gr dark chocolate compound or 70gr dark couverture
30 gr cocoa powder
Cook until 1/2 of the chocolate melts, remove from heat, add ingredient C, mix well, then strain, cover with plastic chocolate surface, store in refrigerator 1-2 hours
CHOCOLATE MOUSSES
Material E
350gr whip cream
Mix until slightly thick
Enter material D
Mix until well blended, don't over mix
Pour over the frozen AB dough
Put in the freezer again until it freezes, cover it with plastic
CARAMELS
F material
250gr sugar
Cook with Teflon until it melts, turn off the heat, add it
150gr liquid whip cream
150gr salted butter
Salt / fleur de sel to taste
Vanilla extract to taste
Mix well, turn on the fire, stir again briefly then remove from heat and let cool
CHOCOLATE GLAZE
Material G
150gr dark compound
100gr dark couverture
200gr liquid whip cream
50gr light corn syrup, cook until 1/2 melts, remove from stove, stir until completely melted
TOPPINGS
Lotus crumbs
Almond slices
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