In this tutorial, we’ll learn how to make custard and turn it into a delicious, classic chocolate dessert. You can also use this preparation to make chocolate ice cream.
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24 Comments
Your link to print the recipe takes you to a rabbit! Thanks!
Making now!
Nationalité française qui a appris l’anglais en Grande Bretagne?
Fuming? Steaming. Ça ne fume pas, c’est de la vapeur.
Excellent video! I can’t wait to make this at home!
As a professional ice cream maker who makes large volumes of custard dsily, here is a tip: mix your egg yolks into the sugar and then into cold cream and gently bring to temp (stirring constantly) until you reach your temp, then strwin into a chilled bowl. As long as you are stirrong and not heating to fast, you eill never scramble your eggs and you wilp skip a step and save yourself dishes.
What is the texture like compared to budino or pot de creme?
Why can't you fill it into the glasses when its hot and then let it cool in the fridge? Would save 1 dish.
Cherry on top! C'est de rigueur, n'est-ce pas ?
if i wanted to add a dash of alcohol to the custard, like a tablespoon of cointreau, when would i add that exactly?
🦝
So important – Always Sing while Cooking. 🥰🥰🥰🥰
you’re an excellent teacher
Forgot a touch of salt would taste better
an italian luxardo cherry might be nice with that
Incorrect spelling it is liégeois not as you spelled on the video thumb name. Come on now!
Merci beaucoup ;)!
It's a pleasure to watch chocolate melt – thanks. Like the detailed tips on how to eat it. 200 ml cream, or 20 ml? The video & recipe have a different measurements.
MMMMMMM!!!🤌
A sprig of mint and a cherry placed on top would not only look pleasing but would taste amazing!
This will be fantastic, so beautiful. Thank you ! 🙌🏼
I bet St. Valentine's day at your house is SOMETHING else! (Just sayin')😊
Thank you I for the tips with the custard. I always seem to curdle mine when it cooks. I suspect I let it go too far and it curdles.
Can you tell me more about the “aged egg whites” never heard about aging them for meringues before. Are we talking a day or two of aging or longer? Does that make the proteins dry some and work better like using cream of tarter or a copper bowl?
I love how you express your love for this dessert 😅
Stephane! Liegeois has an "e" after the "g"! Otherwise the "g" is hard.