True Gold Crème Brulee

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: True Gold Brulee

Ingredients

900g Cream 35%
200g Granulated sugar
2g Salt
40g deZaan True Gold Cocoa Powder
400g Egg Yolks
16g Vanilla Paste

Method

Spray a quarter sheet tray with pan spray and carefully line it with plastic wrap over the edges. Push out any air pockets and set aside.
In a pot, combine all the ingredients except the egg yolks and bring to a simmer.
Temper the egg yolks.
Strain the mixture into the plastic lined sheet tray. Torch off any bubbles that may have formed.
Bake in a water bath at 149°C/300°F for about 15 minutes.
Allow to cool overnight before portioning.
Portion into 2.5cm x 7.5cm.

Part 2: Date Cake

Ingredients

250g Cake Flour
8g Baking Powder
5g Salt
250g Eggs
250g Date Paste
250g Butter
250g Granulated Sugar

Method

Sift the flour, baking powder, and salt and set aside.
Cream the date paste, butter, and sugar until smooth and pale in color.
Add in the eggs, a few at a time.
Mix in the sifted dry ingredients.
Spread evenly into a parchment-lined half-sheet tray.
Bake at 165°C/325°F for about 15 minutes.
Allow the cake to cool. Portion into 1cm x 6cm strips.
With the remaining cake and scraps, toast 1.5cm cubes for garnish.

Part 3: True Gold Hazelnut Mousse

Ingredients

10g Gelatin
50g Water
170g Granulated Sugar
2g Salt
908g Cream 35%
100g deZaan True Gold Cocoa Powder
35g Hazelnut Paste
10g Vanilla Paste

Method

Bloom the gelatin in the water and set aside.
In a pan, bring half of the cream, sugar, and salt to a simmer.
Turn off the heat, and add in the bloomed gelatin and cocoa Powder.
Blend until smooth. Blend in the second half of the heavy cream, along with the hazelnut paste and vanilla paste until smooth and later strain.
Allow to set overnight.
Once set, whisk to medium peaks and reserve in piping bags fitted with a large grass tip.

Part 4: Vanilla Bean Ice Cream

Ingredients

760g Water (hot)
3g Salt
300g Non-fat Dry Milk Powder
200g Granulated Sugar
72g Glucose Syrup
2g Stabilizer
600g Cream 35%
15g Vanilla Extract

Method

In a container, blend the water, salt, non-fat dry milk powder, and sugar until dissolved.
Blend in the stabilizer and glucose syrup until dissolved.
Lastly, blend in the cream and vanilla extract.
Allow the base to sit overnight.
Blend the base once more right before spinning.

Part 5: Salted Caramel

Ingredients

250g Granulated Sugar
250g Cream 35%
50g Butter
3g Sea Salt
8g Vanilla Paste

Method

Caramelize the sugar to a medium-brown amber.
Carefully stir in the cream.
Turn off the heat, blend in the butter, salt, and vanilla, and strain.

Part 6: Assembly

Method

Over a wire rack, dust a portion of the crème brulee with granulated sugar.
Torch evenly and allow to cool.
In the meantime, place a strip of date cake on the plate.
Pipe the true gold hazelnut mousse over the cake, covering it entirely.
Place the brulee onto the plate right next to the mousse.
Garnish the mousse with toasted date cake, roasted hazelnut, and a dusting of cocoa powder.
Quinelle the vanilla ice cream in between the mousse and crème brulee.
Pour the caramel table side.

MORE RECIPES FOR True Gold

Petit Cocoa Raspberry Cheesecake Gateaux

Cocoa Kabocha Pie

True Gold Citrus Almond Gateau Voyage

See all recipes

Do you Know Cocoa?

The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!

Excel your cocoa knowledge and be inspired with our distinguished book, meticulously developed by expert chefs and combining 110 years of cocoa knowledge.

Providing an abundance of cocoa knowledge and guidance, our just launched Know Cocoa book is going to be a firm favorite on your shelves and screens for 2023 and beyond. It’s the guide you’ve been waiting for. Excel your cocoa knowledge with deZaan and be excited!

deZaan is putting cocoa powder at the forefront of the table. With this range chefs can understand the ingredients at a more intimate level, which offers better control when creating new flavors, colors, and textures.

Talia Profet European Chef Lead, deZaan