Page 646 - YC Cooking School

Strainer
Deep sided roasting pan or baking tray

Ramekins or heatproof oven dish
Cook’s blowtorch (optional)

What to do:

1. Preheat the oven to 130–140°C.
2. In a mixing bowl, whisk the eggs and sugar together until light and fluffy. Set aside.
3. In a medium-sized saucepan, bring the cream with vanilla pod seeds and extract to
the boil, then allow the vanilla to infuse for 5 minutes or longer off the heat.
4. Add the chopped chocolate and stir until dissolved.
5. Pour the chocolate and cream mixture over the whipped eggs whilst whisking. This

can be done in 2 or 3 stages. Note: It’s best to strain the mixture at this point before
continuing.
6. Allow the strained mixture to mature in the fridge for 1–2 hours or overnight if
possible. Note: This is an important step in allowing the proteins in the egg to absorb
as much free water as possible, giving the custard a lovely, full texture.
7. Bake at 130–140°C for 12 minutes in a water bath. Note: The water should be at the
same height as the mixture in the heatproof dish. This will create a heat buffer and

prevent the custard from curdling as it cooks.
8. Once cooked, allow the baked custard to cool completely then pipe it into profiteroles
as a filling. Alternatively, sprinkle with sugar and use a cook’s blowtorch to caramelise
into a crunchy topping.

Learn to cook online at learn.yuppiechef.com

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