Chocolat liégeois (chocolate custard with whipped cream)
French Cooking Academy · ♥ 3.3K likes · 61.7K views · 15 min video
Read about milk in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 300 ml milk
In a saucepan, combine 300 ml milk and about 200 ml cream and stir.
Infusing milk and cream with vanilla
- 200 ml cream
- 1 pod vanilla beans
Split the vanilla pod in two, scrape the seeds and add seeds and both halves of the pod.
- egg yolks
- sugar
Whisk the egg yolks with the sugar for about a minute until slightly paler and the sugar starts to dissolve. Keep the whites in an airtight container in the fridge for meringue or souffle.
When the milk is steaming, turn off the heat. Pour a little of the hot milk through a sieve onto the yolks and mix to bring the temperature down, then pour in the rest, so the yolks do not scramble. The vanilla pod can be discarded.
Cook the custard over medium to medium-low heat, stirring regularly so nothing sticks to the bottom, until a thermometer reads about 80 to 82 C, or until the foam on the surface disappears.
Cooking the custard to 80 C
Check the temperature without touching the bottom of the pan; from about 69 C it rises quickly, so stir regularly and lower the heat.
- chocolate bars
Turn off the heat. Pour about half of the hot custard through a sieve onto the chocolate pieces and stir with a spatula until melted, then add the rest and keep mixing until smooth and shiny.
Melting chocolate into the custard
Transfer to a cold container, cover with plastic wrap and leave to set in the fridge at least 3 hours; it can be made the day before.
Setting in the fridge
Before serving, mix the set custard to loosen it and leave 10 to 15 minutes at room temperature to return to a creamy consistency.
Pipe the chocolate custard into glasses with a piping bag and tap the glass to settle it.
- 200 ml cream
- 20 g icing sugar
Chill the bowl and whisk in the freezer and the cream in the fridge. Whip about 200 ml cream with about 20 g icing sugar, starting slowly.
Stop the mixer when streaks appear and the cream starts to stiffen, and finish by hand with a balloon whisk until stiff but still creamy; stop before grains appear, which means it is turning to butter.
Put the whipped cream in a piping bag with a star tip and pipe a generous swirl over the chocolate.
Dressing and tasting