Milk Chocolate Custard

Name: Milk Chocolate Custard
Ingredients: 7.5 g silver gelatin sheets; 110 g whole milk / full fat milk; 110 g whole milk / full fat milk; 10 g glucose syrup; 400 g Valrhona Jivara milk chocolate, 40%, melted; 400 g heavy cream / double cream (cold); 400 g heavy cream / double cream (cold); 84 g tapioca maltodextrin; 112 g coconut oil; 28 g confectioner’s sugar / icing sugar; 28 g confectioner’s sugar / icing sugar; 110 g toasted almonds (ground); 110 g toasted almonds (ground); 90 g all-purpose flour / plain flour; 90 g all-purpose flour / plain flour; 90 g dark brown sugar; 100 g butter; 75 g granulated sugar (US); 3 g agar agar; 1.5 g xanthan gum; 200 g strawberry purée

Preparation info

Yields
12

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Jivara Milk Chocolate Custard

7.5 g silver gelatin sheets
110 g whole milk / full fat milk
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Dessert

Method

Jivara Milk Chocolate Custard

Soak gelatin in ice water until softened; squeeze out excess water and set aside.
In a small pot, bring milk, 100 g cream and glucose to a boil. Add gelatin and stir to dissolve.
Pour over chocolate and whisk until smooth. Add cold cream and process with a hand-held blender to emulsif