Chocolate and Hazelnut Brulee

About Chocolate and Hazelnut Brulee

Ingredients

• Chocolate hazelnut paste 80 gms
• Milk 200 mls
• Fresh cream 300 mls
• Egg yolks 12
• Sugar 90 gms + 4 tsps

How to Make Chocolate and Hazelnut Brulee (Stepwise Photos)

Method

1. Preheat oven to 120º C.
2. Heat milk and cream in a non-stick pan. Take the pan off the heat.
3. Take egg yolks in a mixing bowl, add sugar and beat with an electric beater till the mixture becomes light and fluffy.
4. Add chocolate-hazelnut paste to the milk-cream mixture and mix well. Transfer it into another mixing bowl.
5. Add the egg yolk mixture and beat with the electric beater continuously till all the ingredients blend well.
6. Place 4 ramekin moulds in a deep glass baking dish. Pour the chocolate mixture into the moulds almost till the top.
7. Pour sufficient water into the glass dish. Keep the dish in the preheated oven and bake for 20-22 minutes.
8. Bring the dish out of the oven, take the ramekin moulds out of the baking dish and let them cool down to room temperature. Then keep them in the refrigerator to chill for 2 hours.
9. Keep the ramekin moulds on a serving platter, put 1 tsp sugar in each mould and spread it evenly.
10. Caramelize the sugar with a blow torch. Let it become crisp. Keep a hazelnut in the centre of each mould and serve.

Additional Tips and Tricks

About chef

Chef Shailendra Kekade

Host of the show Style Chef on FOOD FOOD channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps