PAIN AU CHOCOLAT WITH BERRY COMPOTE AND CREME ANGLAISE
Posted and picture by Shane Seconds Gelderbloem
- 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.
