PAIN AU CHOCOLAT WITH BERRY COMPOTE AND CREME ANGLAISE
Compote:
125g frozen mix berries,
115g sugar,
1.5g pectin.
Mix sugar and pectin together add to berries mix all and cook for 5 minutes.
Crème anglaise:
250g milk,
250g cream,
100g Egg yolk,
50g 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,
500g Cream,
75g Butter,
2 Vanilla sticks,
132g 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
