Method

Regis Negrier

Head Pastry Chef, The Delaunay

The pot de crème au chocolat is a very classic and simple French dessert, and the salted caramel gives it a modern twist.

Make the salted caramel first. Put the sugar in a heavy-based pan over a moderate heat, stirring until it begins to melt. Stop stirring and cook until the sugar has turned to a dark caramel.

Remove the pan from the heat and add the two types of cream, stirring constantly with a whisk – stand back, because it will foam up and can spit. Add the butter and mix until it has melted (return it to a low heat if necessary). Sprinkle the Maldon salt over the caramel, stirring until it is dissolved, then remove the pan from the heat if you have replaced it there, and empty the caramel into a bowl. Set it to one side.

Then make the chocolate mixture. Cream the egg yolks and sugar together until the mixture forms a ribbon, and bring the cream and milk to the boil. Pour the boiling liquid on top of the egg mixture, whisking continuously. Then pour the mixture back into the pan and cook it over a low heat until it has thickened and the temperature has reached between 80–85°C.

Put the chopped chocolate in a bowl and pour the egg and cream mixture onto it, stirring all the while. If you have a hand blender, blend so that the mixture is smooth and emulsified; if not, beat it well. Divide the chocolate filling between the serving dishes – ramekins or glasses, perhaps – and put them in the fridge for an hour. Then pipe the salted caramel on top of the chocolate cream. Keep them refrigerated until you are ready to serve and, if you wish, top with some warm chocolate sauce before serving.