Ingredients Mocha Pot De Crème - 8 each (Sub Recipe) Chantilly Cream - 57g Chocolate Fan - 1 each Caramelized Filo Dough - 8 each (Sub Recipe) Procedure 1. Place “Pots de Crème” ramekin on an 8” inch round plate. 2. In piping bag with star tip, pipe the whipped cream and add a slanted caramelized filo dough. Finish with chocolate fan. Mocha Pot De Crème - Sub Recipe Large Eggs - 2 each Whole Milk - 591 ml Sugar - 170g Mocha Paste - 14g Salt - 1 pinch Vanilla Extract - 1 pinch 1. Preheat oven to 350°F/177°C. Place eggs in a medium bowl; stir with a whisk until eggs are lightly beaten. 2. Combine milk, sugar, mocha paste, and salt in a medium saucepan over medium heat. 3. Cook until sugar dissolves, stirring occasionally (about 3 minutes). Add vanilla and stir until combine. 4. Gradually add 1/4 cup hot milk mixture to eggs, stirring constantly with a whisk. 5. Add egg mixture to milk mixture in pan, stirring with a whisk to combine. 6. Pour into 8 (8-ounce) square bowls. Place bowl in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. 7. Bake at 350°F/177°C for 35 minutes or until a knife inserted in center comes out clean. 8. Remove ramekin from pan, cool completely on a wire rack. Chill 8 hours or overnight. Caramelized Filo - Sub Recipe Filo Dough sheet - 1 Butter - 156g Powder Sugar- 28.3g 1. Brush one sheet of the fillo dough with the melted butter and dust with the sugar powder. 2. Place the second layer of filo on top, brush with melted butter and dust with powdered sugar one more time to equal 2 layers of filo dough. 3. Cut the filo dough same size of brulee dish and cut in half as per photo. 4. Place on silpat and place another silpat on top. 5. Bake at 350°F /177° C until golden brown +/- 10 to 15 minutes. 6. Before service, sprinkle icing sugar and torch it to get more caramelized.
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