Crème au chocolat facon Liegeois (velvety chocolate dessert with whipped cream)

In this video you will learn how to make a classic chocolate dessert called petit pots de crème au chocolat which in fact are just baked chocolate custards decorated with whipped cream and toasted almonds. 🧑‍🍳 ENROLL IN MY ONLINE COOKING CLASSES: https://bit.ly/2QZM7TX 😀 SUBSCRIBE: https://bit.ly/2Of3oJD 💌 NEWSLETTER►https://bit.ly/2lNomli it is a simple dessert to make at home and trust me that velvety chocolate texture with whipped cream is delicious. #frencfood #chocolat dessert #liegois 💌 NEWSLETTER►https://bit.ly/2lNomli 🧅🥕INGREDIENTS🥕🧅 Enough for 4 large ramequins or 6 small ones 500 ml (2 cups) whole milk 1 vanilla bean (seeds scraped) 3 whole eggs 130 (4.5 oz) grams caster sugar 100 grams (3.5oz) chocolate (60 to 70 percent cocoa content) 2 tablespoon pure cocoa powder (optional if you want a darker and more intense chocolate flavor) For the whipped cream: 250 ml (1cup) heavy whipping cream mixed with 25 grams (0.8 oz) powdered white sugar (you can use white caster sugar too) Topping: a few tablespoon of grated chocolate 2 tablespoon toasted almonds Cooking time: 35 minutes to 50 minutes at 150 degrees Celsius (302F) depending on how large your ramequins are and how much custard you are cooking. the smaller the ramequins the shorter the cooking time. Note: once the crème are cooked are cooked leave to cool down first at room temperature then in the fridge for 2 hours. To make the liégeois style chocolate dessert: Once cool down, remove the crust that has formed on top of each crème. mix the chocolate with a fork to make it smooth then top with cream and decorate. Tip: to avoid having a thick crust forming on top of the pot de crème, make sure you discard as much foam as you can before pouring the custard mix in the ramequins and place a large piece of baking paper on top of the pudding while they are cooking to avoid the top to dry. (optional) ********************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ****************************************************** The Mauviel pan I use plus good copper models: https://amzn.to/2RHSACP ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** Great books for home cook (from Leiths school of food and wine): How to cook: https://amzn.to/2FW7ses How to cook pastry: https://amzn.to/2HrmKbz *************************************************** For people wanting to learn technique like in culinary school: The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84