PAIN AU CHOCOLAT WITH BERRY COMPOTE AND CREME ANGLAISE
- Compote:
- 125 g frozen mix berries
- 115 g sugar
- 1.5 g pectin
Mix sugar and pectin together add to berries mix all and cook for 5 minutes.
- Crème anglaise:
- 250 g milk
- 250 g cream
- 100 g egg yolk
- 50 g sugar
- 1 vanilla stick
Cream eggs and sugar, heat milk, cream and vanilla, stir warm milk and cream into egg and sugar.
Return the mix to the pot cook over low heat till the back of a spoon is coated.
Strain and cool to prevent curdel or making scramble eggs.
- Pain au choc:
- 10 Pain au chocolat rolls
- 500 g cream
- 75 g butter
- 2 vanilla sticks
- 132 g sugar
- 3 eggs
Cream sugar and eggs.
Bring cream, butter and vanilla to a light boil and stir into egg mixture.
Put the pain rolls into a baking dish, strain cream mixture over the pain rolls and soak for 30 minutes.
Bake for 27 minutes at 170°C.
Posted and picture by Shane Seconds Gelderbloem
