This post is dedicated to my two grandmothers because this Pastry-Monday we made Créme Caramel and Mousse au Chocolat, both are one of their specialties. We also made Pot au créme and Créme Brulee so all together we had 4 recipes this day.
Started off with Créme Caramel (like Flan).
Next thing we did was the Pot au créme which are almost the same as the caramel only using just the yolks and we added flavors to it.
The Créme Brulee, made similar to the pots au créme, with yolks, only this time using cream instead of milk boiled with double amount of vanilla bean. Then poured into Créme brulee plates.
The winner of the day was definatly the Créme brulee. I had tasted many créme brulees before but this one was awesome. Classic but very very very good! Even two days later it was still so awesome. Chef says that the reason is that we used the convection oven in low temp instead of bain marrie in the baker’s oven in higher temp. Maybe it was the yolks with cream and burnt sugar on top? I don’t know. Next one, on second place, was the Créme caramel which was very good but not perfect. Also the fact that I tool it home in a plastic Tupperware and when I got home it was already a soup mooshed together. Not nice at all!! The third place goes to the chocolate mousse and too bad it got just third place because I’m a chocolate mousse fan, so how can that happen? The reason is that something was not that good with our preparation (Rob and I worked together this day). Not sure what and chef couldn’t explain as well. The mousse was very heavy and taste wise lacked something. Later on I checked Jean’s recipe to see the differences, found out it was pretty much similar except for putting some Brandy that we didn’t add and could improve the flavor a lot. Probably we made some other mistake, has to be repeated and improved. The last place took pots au créme because they were overcooked, lost the right consistency and flavors we added were a bit artificial.