Chocolate Pot De Crème With Orange Blossom Cream

Food Network Canada
6 servings




Pot de crème

cup heavy cream
Tbsp granulated sugar (4 - 5 tbsp)
egg yolks
vanilla bean, pulp only
pinch of salt
oz bittersweet chocolate, coarsely chopped

Orange Blossom Cream

cup heavy cream
Tbsp orange zest
Almond and Apricot Sable (Recipe)

Almond and Apricot Sables

cup unsalted butter, softened
cup granulated sugar
egg (large)
cup all purpose flour
pinch of salt
cup ground almonds
cup diced dried apricots


Step 1

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

Step 2

Combine cream with 2 tbsp of sugar in a saucepot.

Step 3

Bring to a simmer, while whisking continually.

Step 4

Add chocolate and stir until melted and smooth.

Step 5

Remove from heat and cover the saucepan.

Step 6

Allow to stand for 30 minutes.

Step 7

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

Step 8

Whisk in chocolate mixture and strain.

Step 9

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

Step 10

Divide mixture evenly between cups.

Step 11

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

Step 12

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

Step 13

Remove from oven and remove dishes from pan.

Step 14

Allow to cool.

Step 15

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

Step 16

Chill a stainless steel bowl in refrigerator until very cold.

Step 17

Pour in heavy cream and whip to soft peaks.

Step 18

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

Step 19

Dollop a spoonful of cream on top of pot de crème

Step 20

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

Step 21

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

Step 22

Sift flour and salt into butter mixture.

Step 23

Use a wooden spoon to mix together.

Step 24

Add almonds and dried apricots and mix.

Step 25

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

Step 26

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

Step 27

Preheat oven to 325 F

Step 28

Line baking sheet with parchment paper.

Step 29

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

Step 30

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

Step 31

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

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