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In this video I’m doing a recipe for a rich and velvety chocolate crémeux dessert with cherry compote and almond praline. Get in touch with me on instagram: https://www.instagram.com/chefstudio_/
Recipe for Chocolate Crémeux: 200 g chocolate 150 ml milk 150 ml cream 2 eggs 2 tbsp sugar
Method: Chop chocolate and set aside in a heat proof bowl. In a pot, bring milk and cream to a simmer. While the milk and cream is heating through, whisk together the eggs and sugar until light yellow in colour. Once the milk and cream has come to a simmer, slowly stream the hot milk mixture into the egg and sugar mixture, whisking constantly. Pour this back into the pot and heat on low stirring constantly so the eggs don t over cook. You ll know when the custard is finished when it coats the back of a spoon. Pour the warm custard over the chopped chocolate and let sit for a few minutes. Whisk until smooth. Add in a pinch of salt, whisk and then cover so the crémeux doesn t form a skin. Refrigerate until set.
Recipe for Almond Praline: 100 g almonds 200 g sugar 1 tbsp water pinch of salt
Method: In a pot, combine almonds, sugar and water. Cook on medium until sugar becomes a dark caramel colour. Remove from heat and stir in a pinch of salt then transfer to a parchment lined baking sheet. Set aside to cool and harden. Once cool, pulse in a food processor or bash up with a rolling pin to create small pieces.
Cherry Compote Recipe: 300 g pitted cherries 100 g sugar 1 tsp corn starch
Method: Stir together sugar and corn starch then add in the cherries. Stir and cook on low for 15 minutes until cherries have softened. Transfer to a bowl or container and set in the fridge to cool.