Anglaise method

Name: Anglaise method
Yield: Makes 1.1 kg (2 lb 5oz)
Cuisine: French
Ingredients: 30 g (1 oz/2 tbsp) caster (superfine) sugar; 320 g (11 oz) dark (bittersweet) chocolate (66% cocoa solids); 320 g (11 oz) dark (bittersweet) chocolate (66% cocoa solids); 550 ml (19 fl oz/scant 2½ cups) whipping (pouring) cream; 150 ml (¼ pint/⅔ cup) milk; 60 g (2 oz) egg yolks (about 3 eggs); 60 g (2 oz) egg yolks (about 3 eggs)

Preparation info

Makes
1.1 kg

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

This method works better for smaller batches and I would recommend it for the beginner.

Ingredients

550 ml (19 fl oz/scant 2½ cups) whipping (pouring) cream
150

Europe
France
Dessert
Mediterranean
Vegetarian
Gluten-free

Method

Put 150 ml (¼ pint/⅔ cup) of the cream in a saucepan and add the milk. Bring to the boil.