Search for:



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.
🍴 THE RECIPE: https://www.thefrenchcookingacademy.com/recipes/chocolat-liegois
👩‍🍳 SIGN UP FOR OUR MEMBERSHIP: https://www.thefrenchcookingacademy.com/membership
📖 OUR COOKBOOK: https://www.thefrenchcookingacademy.com/our-cookbook

🙏 SUPPORT OUR CHANNEL 🙏
If you enjoy our videos and want to support us to bring you exciting French recipes for many years to come, we’d be rapt if you would consider becoming a French Cooking Academy patron. http://patreon.com/frenchcookingacademy

✉️ NEVER MISS A RECIPE ✉️
Sign up to our newsletter and get our free ebook
https://french-cooking-academy.myflodesk.com/hb6z0zrnq5

👋 CONNECT WITH US 👋
https://www.instagram.com/frenchcookacademy/
https://www.facebook.com/frenchcookingacademy

——————————————————————————————————-
Disclaimer: As Amazon Influencers, we earn from qualifying purchases when you use these links. This comes as no additional cost to you and we really appreciate the support!

🛒 Check our cookware and book store on amazon 🛒
https://amzn.to/2sQZd9z.

🍳 MY FAVOURITE COOKWARE 🍳
– Cast Iron Pan: https://amzn.to/343Pvn4
– My favourite Mauviel Pan: https://amzn.to/2RHSACP
– Starter Cookware Set (tri-ply clad): https://amzn.to/2DWJD2a
– Nonstick Pan: https://amzn.to/2VW02OF
– Cast Iron Enameled French (Staub): https://amzn.to/302BvXi
– All-round Cutting Board (polypropylene): https://amzn.to/2POc0Ei
– Heavy Duty Cutting Board (wood): https://amzn.to/2H4J5ZR
– Essential Utensil Set: https://amzn.to/2Y3eIc2
– Kitchen Scales (Imperial & Metric): https://amzn.to/2Vj0Flx
– Measuring Cups Set: https://amzn.to/2ViYkqT

🔪 GREAT VALUE FOR MONEY KNIVES SETS 🔪
– Forged Knife Set (Mercer Culinary): https://amzn.to/2WuDZvs
– Fibrox Knife Set (Victorinox): https://amzn.to/2DRrbaV

📓 MY GO TO CULINARY GUIDES 📓
– Escoffier culinary guide (English): https://amzn.to/2PP8ZUr
– Larousse gastronomique: https://amzn.to/2H4HWBK
– Le repertoire de la cuisine (English): https://amzn.to/2H3TKE5
– World atlas of wine: https://amzn.to/2VLiB84

Note: As Amazon Influencers, we earn from qualifying purchases when you use these links. This comes as no additional cost to you and we really appreciate the support!

🥗 LOCAL PRODUCE 🥗 We support local, sustainable food producers and small farms wherever we can:

🥕 Merri Banks Market Garden
🍅 Volcano Produce
🧀 Simons Organic Dairy
🍦 Schultz Organic Dairy
🐑 Leevid Lamb

Find local producers near you in Oz
– Sustainable Table: https://www.sustainabletable.org.au/map
– Open Food Network: https://openfoodnetwork.org.au

📸 FOOD PHOTOGRAPHY 📸
Food Photography by Kate Blenkiron

24 Comments

  1. 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.

  2. if i wanted to add a dash of alcohol to the custard, like a tablespoon of cointreau, when would i add that exactly?

  3. 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.

  4. MMMMMMM!!!🤌
    A sprig of mint and a cherry placed on top would not only look pleasing but would taste amazing!

  5. 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.

  6. 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?

Write A Comment