Desserts are just enjoyment! They will lift your mood every time. Enjoy this legendary French hit!
Sometimes it happens that someone thinks of something and someone else in a completely different country “bursts”. This is not only the case of the inventors of the phone, but also the chefs and confectioners. The French and the English for centuries have been coming about the authorship of the dessert, which is known as Crème Brťlée, a “burnt cream”. Unfortunately, in vain. In the land of the Gallic rooster Crème Brpile considers a national delicacy. The first mention of her fell in the cookbook of Master François Massioalot in 1691. But in the UK, however, they oppose that Burning Cream invented a certain cooking apprentice from Aberdeenshire. Reportedly he wanted to show dessert to his trainers, but when he failed, he kept the recipe and then successfully prepared it for his satisfied customers. Who is right?
The author of the video, pregnant chef, will show you how to prepare Crèle. More on the channel .
Source: YouTube
Cord
The origin of the crème brickle is somewhere half way, between France and England. However, this dessert is generally considered to be a French matter. Even because there are reports that confirm that the dessert has also been popular with the former French ruler, Filip I. Orleans. Reportedly he was so enchanted that none of his festive boards could do without this “little thing”.
Smetana and vanilla
So treat yourself to this royal experience and conjure up your crèing, for example, as a small sweet encouragement for coffee. It will surprise you with its softness, taste refinement and pudding consistency. How to do it: Before you start the work, heat the oven to 160 ° C (if you have a hot air, 20 ° C is enough). Pour one 12 % cooking cream into the saucepan, one cream 30 – 33 % on whipping, add the vanilla pod seeds and eventually throw the “empty” vanilla pod. Heat the mixture below the boiling point and then wean from the cooker.
Pudding consistency
In a bowl, wipe four egg yolks with 70 g of sugar. Gradually whisk the vanilla cream into the foam with a “thin strand” to create a compact mass. ATTENTION: Make sure the cream is not too hot. Its temperature should never be higher than 82 ° C! Otherwise, you are threatened with the egg yolks and you will have scrambled eggs on the table!
Dosage
Sprinkle the resulting mixture into a saucepan. Heat it on low heat for six to eight minutes while stirring. How do you know that you have crème brickle done? Simply: Immerse a spoon in it and if the matter is kept on it, you have won. Then just swear into 4 fireproof molds with a capacity of 200 ml. Put in a deeper baking container into which you have previously poured some hot water. Its level should be half the height of the molds. Do you have?
Baking and cooling
Crèle bricks in the oven for 25 minutes. Then remove the molds from the baking pan and allow them to cool on the grid. Finally, store them in the fridge for three hours. The best on this delicacy is the caramel “topping”, ie sprinkling. Confectioners create it just before serving by sprinkling the cream with 2 teaspoons of natural sugar to dissolve using a flaming gun. If you do not have this aid, it does not matter. All you have to do is sprinkle with sugar and bake under the hot grill. And that’s it!
Our tip …
Do you want the cream to be even more denser? Add more egg yolks!
Sources :,
