Home Recipes Dark chocolate crème brûlée

Dark chocolate crème brûlée

crème brûlée Cake Dark chocolate
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Ingredients

For 8 servings

Sablé Breton

900 g Debic Cake butter

720 g sugar

5 g lemon peel

10 g lemon juice

9 g salt

110 g egg

45 g baking powder

1380 g flour

Dark Chocolate Crème Brûlée

1000 g Debic Crème Brûlée

340 g dark chocolate

25 g cacao powder

Finishing

200 g nutral glazing

dark chocolate peanut chunks

white chocolate peanut chunks

gold leaves

Debic products used

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Debic Incorporation Butter Cake 4x2.5KG

  • Constant quality, throughout the year
  • Made from fresh dairy cream
  • A pleasant butter taste in your preparations
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Debic Crème Brûlée Bourbon 1L

  • Real natural Bourbon vanilla with vanilla seeds
  • Creamy and authentic taste and structure
  • Fast and convenient preparation

Preparation

Sablé Breton

Bring the butter at room temperature.

Add egg to sugar and mix.

Add butter, salt, lemon juice and lemon peel.

Add sifted flour and baking powder until combined.

Dark Chocolate Crème Brûlée

Heat up the Debic Crème Brûlée up to 90°C.

Mix it with the dark chocolate and cacao powder.

Blend with a hand blender.

Pour a layer of 2 cm in a round silicone mold of 12 cm and freeze.

Keep the rest of the dark chocolate Crème Brûlée separate in the fridge.

Assembly

Roll out the Sablé Breton at 2.3 mm and cut with a 14 cm ring.

Bake at 180°C for 8 min after baking sprinkle with micro powder.

Heat up neutral glazing and glaze the dark chocolate crème brulee.

Place on the Sablé Breton and pipe with the rest of the dark chocolate crème brûlée with a mini St. Honoré piping nozzle.

Decorate with the dark- and white chocolate peanut chunks and gold leaves.

Recipe tags crème brûlée Cake Dark chocolate Convenience Butter

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