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Cuocinando Corso Master – Master Cooking Class 2013 Lesson -01- Crema Brulèe al Cioccolato

Posted in: Aeolia News, CuocoGrafo, Diario Ma non Solo, L'Uovo alla 'Cuoc'


The are are unusual combinations that
target and leave their mark. Seem more bizarre
and more attract my attention. It is not forced to
go in search of oddities for the sheer pleasure of it,
but curiosity and a desire to break down barriers
and prejudices to explore new boundaries of
450 g of fresh cream
50 g of milk
60 g of sugar
4 egg yolks,
100 g of white chocolate
saff ron
Beat the egg yolks with the sugar until they
become clear. Boil the milk and cream, add the
finely chopped white chocolate and saffron, stirring
with a whisk until the mixture is smooth.
Allow to infuse for 5 minutes. Pour in all the egg
yolks and sugar, stirring constantly with a whisk,
then pass the mixture through a strainer.
Pour the cream into the molds special, filling two thirds.
Bake in a water bath (the water should reach
about half of the mold) in a preheated oven at 120
degrees for about 1 hour – 1 hour and 15 ‘, or at least
until the edges of the cream will be congealed and
the center will still appear fl ckering. Make cool
to room temperature, then put in the refrigerator
for at least 3 hours. About an hour before bringing
to the table sprinkle the surface of the cream with
2 teaspoons of brown sugar and candy using the
special torch.


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