Black Forest Pot de Crème

Posted by: AUI

Active Time

0 Hour
25 Minutes

Total Time

0 Hour
45 Minutes

Assembly

38.8 oz Pot de Creme 1100 g Pot de Creme

28.2 oz Kirsch Chantilly 800 g Kirsch Chantilly

65.3 oz Zurimix Fudgy Brownies 1852 g Zurimix Fudgy Brownies

Griottissimo, Cherries In Brandy 15% as Needed Griottissimo, Cherries In Brandy 15% as Needed (539009) (539009) Qty: 1

Black Forest Shavings as Needed Black Forest Shavings as Needed (506001) (506001) Qty: 1

Arctic Snow as Needed Arctic Snow as Needed (086001) (086001) Qty: 1

FreezeDried Whole Sour Cherry, 400g as Needed FreezeDried Whole Sour Cherry, 400g as Needed (672083) (672083) Qty: 1

Pipe Kirsch Chantilly on top of the set Pot de Crème. Dust the brownies with Arctic White Snow, cut into cubes, add a couple on top. Place a couple of the Black Forest Shavings on top and finish off with crushed cherry pieces.

47.0 oz Heavy cream 1333 g Heavy cream

4.7 oz Pot De Crème Au Chocolat (1 Box: 6 Bags) 133 g Pot De Crème Au Chocolat (1 Box: 6 Bags) (504109) (504109) Qty: 1

In a saucepan, bring the heavy cream to a boil. Add the pot de crème mix and return the mixture to a boil, whisking constantly for 2 to 3 minutes. Dispense as desired.

24.7 oz Heavy cream 700 g Heavy cream

1.8 oz Granulated sugar 50 g Granulated sugar

1.8 oz Kirsch Concentrate, Gelified 50 g Kirsch Concentrate, Gelified (539008) (539008) Qty: 1

Combine all ingredients in the bowl of a stand mixer; using the whisk attachment whip till medium stiff peaks.

50.9 oz BROWNIE MIX, 30LBS 1442 g BROWNIE MIX, 30LBS (504072) (504072) Qty: 1

12.3 oz Butter, melted 350 g Butter, melted

10.6 oz Egg 300 g Egg

2.1 oz Water 60 g Water

If mixing by hand combine all ingredients in a bowl and stir well until fully combined. Scrape the batter onto a half sheet pan lined with greased parchment paper and spread evenly.
If using a stand mixer combine all ingredients in the bowl of a stand mixer. Use the paddle attachment on low speed and mix until the ingredients are well combined. Scrape the batter onto a half sheet pan lined with greased parchment paper and spread evenly.
Bake for 35-45 minutes at 325°F/163°C or until brownies reach desired doneness.