Patrice Demers' chocolate and caramel pots de crème recipe with Maldon salt
Recipe for Patrice Demers' chocolate, caramel and Maldon salt cream pot: a must from the little shop on Notre Dame West.
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- Ice
- Chef's knife
Ingredients
- 270 g dark chocolate (I use Valrhona Manjari 64%)
- 250 g (1 cup) milk
- 250 g (1 cup) 35% cream
- 50 g (1/4 cup) sugar
- 100 g (5) egg yolks
- 115 g (1/2 cup) cold salted butter, cubed
- 90 g (1/2 cup) sugar
- 150 g (1 cup) all-purpose flour
- 20 g (3 tbsp.) cocoa powder
- 3 g (1 tsp.) Maldon salt
- 1 vanilla bean, split and scraped
- 90g (1/2 cup) sugar
- 80 g (4 units) egg yolks
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