Chocolate Pots de Crème with Gale Gand at TRU, Chicago

New Yorkers love good eats, and ours always end in dessert. We explore the Windy City's sweet side and meet a renowned TV personality whose sweet tooth is as big as ours. Gale Gand, executive pastry chef at TRU Restaurant shows us her decadent Pots de Crème with Salted Caramel and Black Pepper Whipped Cream.


Tip: Salt enhances chocolate's natural sweetness and flavor
Tip: Heat cream to about 160° and look for a "poof" of steam
Tip: "Tempering" means adding a hot liquid gradually to prevent cooler ingredient from cooking
Trick: Use hot cream to gently melt the chocolate
Trick: Once yolks have been tempered, then add to larger mixture
Trick: To salvage overcooked mixture, gently whip with a Bermixer
Trick: "Quenelle" = using a spoon and hot water to form whipped cream into egg shape
Technique: Whisk sugar with egg yolks until dissolved and smooth
Technique: Tempering blends the mixture smoothly, without curdling or scrambling the eggs
Technique: Run your finger down coated spatula to check mixture thickness
Technique: Whip cream until thick, add in fresh ground black pepper for flavor contrast

Category:

Howto & Style

Tags:

• chocolate
• pots
• de
• creme
• gale
• gand
• tru
• chicago
• divya
• gugnani
• behind
• the
• burner

[snorkleyy]

yummoo!