Chocolate Crème Brûlée
Chocolate Crème Brûlée — a Macphie recipe, makes 8 portions. Uses Macphie Mississippi Muffin & Cake Mix 12.5 kg, Chocolate.
- boiling time (with chocolate)
- 2-3 min
- setting time (refrigerated)
- 3-4 hours
- mixing time (cake, slow speed)
- 1 min
- mixing time (cake, middle speed)
- 6 min
- mixing time (cake, final, slow speed)
- 1 min
- baking time (cake)
- 45-50 min
- baking temperature (cake)
- 180 °C
Ingredients
| Ingredient | Quantity |
|---|---|
| Macphie Crème Brûlée | 1 l |
| Macphie o.t.t® Belgian Chocolate dessert topping | |
| 70% chocolate | 200 g |
| Macphie Mississippi Muffin & Cake Mix 12.5 kg, Chocolate | |
| Cherries |
Method
Line a round mould with clingfilm on the outside to create a base.
Pour the Macphie Crème Brûlée into a saucepan and bring to the boil, stirring continuously. Add in 70% chocolate and melt while gently boiling for 2-3 minutes.
Pour into the moulds. Let it cool slightly and place in the refrigerator for 3-4 hours to set.
Place the Macphie Mississippi Chocolate Cake & Muffin Mix into a bowl fitted with a paddle, beat for 1 minute on slow speed, scrape down. Beat for 6 minutes on middle speed, add any inclusions and mix for a final minute on slow speed. Deposit as required and bake for 45-50 minutes at 180⁰C. Leave to cool then cut into small pieces. Alternatively use Macphie Chocolate Genoese Mix or Reduced Sugar Mississippi Muffin & Cake Mix.
Once fully set use Macphie o.t.t® Belgian Chocolate dessert topping to decorate the plate.
Turn out the chocolate Crème Brûlée from the mould onto the plate and decorate using pieces of cake/fruit etc.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.