Chocolate Pot De Crème With Orange Blossom Cream

Preheat oven to 325 F (Make sure rack is in the centre of your oven)

Combine cream with 2 tbsp of sugar in a saucepot.

Bring to a simmer, while whisking continually.

Add chocolate and stir until melted and smooth.

Remove from heat and cover the saucepan.

Allow to stand for 30 minutes.

In a large bowl, whisk egg yolks with remaining sugar, vanilla bean pulp and salt until well incorporated.

Whisk in chocolate mixture and strain.

Place 6 pot de crème cups or small ramekins in a large roasting pan.

Divide mixture evenly between cups.

Pour enough hot water in the pan to come halfway up the sides of cups or ramekins.

Cover pan with foil and place in oven for about 20 minutes or until the custard has set around the edges.

Remove from oven and remove dishes from pan.

Allow to cool.

Cover and place in refrigerator for at least 3 hours or overnight.

Chill a stainless steel bowl in refrigerator until very cold.

Pour in heavy cream and whip to soft peaks.

Add orange zest and continue to whisk until cream reaches stiff peaks. Refrigerate until ready to use.

Dollop a spoonful of cream on top of pot de crème

Combine butter and sugar in kitchen aid and on medium low speed beat until creamy, about 3 minutes.

Add egg and vanilla pulp and mix until smooth and well incorporated.

Sift flour and salt into butter mixture.

Use a wooden spoon to mix together.

Add almonds and dried apricots and mix.

Divide dough in half and roll out in plastic wrap to make log (10 inch).

Wrap tightly and refrigerate for at least 2 hours or up to 1 week

Preheat oven to 325 F

Line baking sheet with parchment paper.

Cut dough into ½ inch rounds and place on baking sheet.

Bake for 12 to 15 minutes or until edges are golden brown and centre is pale.

Remove from baking sheet and cool on cooling rack. Store in an airtight container for up to 2 days.