Creme Au Ganache (chocolate cream)

60g milk chocolate
60ml 30g cream(47%~48%)
240g cream(35%~40%), whipped

Put the cream in a pan and bring to a boil.
Add the chocolate and stir gently; set aside.

Whip the 240g of cream to soft peaks.
Add the 1 scoop of whipped cream into the chocolate.
Mix well and add the chocolate mix into the whipped cream.
Mix until combined and refrigerate until use.

Creme Patissiere (Pastry Cream)

80g egg yolks
500ml milk
50g flour
150g granulated sugar
1/3 vanilla bean

(make 780g)

dessert sauce

1.Scrape the seeds out of a vanilla bean using the back side
of a knife.
Place the milk in a heavy saucepan and add the vanilla seeds
and an empty pod. Bring to a boil.

2. In a mixing bowl, whisk together the egg yolks, the sugar
and the flour.

3. Pour the milk mixture into the egg mixture, stirring.
Pour it through a fine strainer into the saucepan.

4. Cook the sauce over medium heat, stirring constantly until
boils and thickens.

5. Remove it from the heat and pour it into a clean bowl.
Chill it over water bath and cover the surface with a plastic wrap,
and keep refrigerated.

notes;
Keep refrigerated the cream and use up in a day.


Compare to anglaise sauce

Green Tea Crème Anglaise

200ml creme anglaise see
4g green tea
2g sugar

dessert sauce

1. Mix the sugar and the green tea in a bowl.

2. Pour the hot crème anglaise sauce into it, stirring gently.

3. Pour it through a fine strainer into a clean bowl.

4. Wrap with a plastic and keep refrigerated.

Crème Anglaise

100g egg yolks
400ml milk , cold
100ml creme
70g granulated sugar
1/3 vanilla bean

dessert sauce

1.Scrape the seeds out of a vanilla bean using the back side of a knife. Place the milk in a heavy saucepan and add the vanilla seeds and an empty pod. Bring to a boil.

2. In a mixing bowl, whisk together the egg yolks and the sugar.

3. Pour the 1/2 milk mixture into the egg mixture, stirring.

4. Pour it through a fine strainer into the saucepan.

5. Cook the sauce over medium heat, stirring constantly until
it is thick enough to coat the back of the spatula.

If you check the temperature with a thermometer, keep in mind
that do not let the sauce go above 87C. Cook until 85c.

6. Remove it from the heat and pour it into a clean bowl.

7. Chill it over water bath and wrap with a plastic on the surface.
Keep refrigerated.

notes;

I check by scraping the the sauce instead of using a thermometer.
Cook until the sauce doesn't run off like a milk.

Compare to pastry cream

related recipes

green tea crème anglaise