As a professional ice cream maker who makes large volumes of custard daily, here is a tip: mix your egg yolks into the sugar and then into cold cream and gently bring to temp (stirring constantly) until you reach your temp, then strain into a chilled bowl. As long as you are stirring and not heating too fast, you will never scramble your eggs. You will skip a step and save yourself dishes, plus you eliminate the risk of scrambling which even pros can mess up using the 'classical' tempering method.
He does it this way to infuse the milk with the vanilla bean and then be able to strain it out. I am curious though if there's any noticeable difference in flavor between the two methods. If you're using a liquid vanilla, or extract, then I don't think there would be a reason to infuse, first.
@@RabidHobbit we use who vanilla pods and strain as well. If you cook it to the same finished temp, there is no difference in temps. One could argue you don't need to stand over the milk as you are heating or up before tempering the egg yolks - but milk has a tendency to go to a boil very quickly and, because of all the protein, will bubble up and spill over the top of your pot quite easily (and boiled then dried milk is a nasty mess to clean), so I don't buy this argument. Because you are heating your egg yolks more gently than with tempering, you can cook them at a higher temp with out them currdling and get.more of an edgy flavour of you like. For some of our ice cream flavours, that is a profile we want for others we go a longer temp.
Made this last night and it was pure joy. I thought Stephane was playing it up for the camera, but you will 100% make all of those noises when you taste it
You teach very well. I was a pleasure to listen to your clear and detailed (important details) lesson. Thank you, custards are THE best dessert, maybe a few other deserts, like pie, cake, cookies, tiramisu, cheesecake, sees candies, ice cream, candied apples, and others ARE close! Thank you!
Hi Stéphane, it has been a while since I’ve checked in. Congratulations on the beautiful cookbook, which I will definitely buy when I can. I love the bistro concept! With this recipe, though, I have a few comments: NEVER DISCARD A PERFECTLY FINE VANILLA BEAN! Once its seeds have been removed and it has been steeped to infuse a liquid, such as the heated milk/cream mixture here, just rinse it well and let it dry. It can be chopped or whirled into powder or, what I love to do, tossed whole into a canister of sugar to impart the heady aroma of vanilla into what will become vanilla sugar! The vanilla should last for at least six months (two years for me!), at which time the bean “carcass” can be ground into a fine powder to serve as a sort of ”fairy dust” to flavor the air of the room you’re in, or whatever you like. As a person who loves both yolk-based custards and white-based meringue cookies, merci bien for the aged egg white tip! I wonder whether desserts like this shouldn’t add just a pinch of salt to enhance the chocolaty essence? I love heat with sweet, so perhaps instead of salt I would add 1/16 t. of Urfa biber or Aleppo pepper to the custard. Or maybe more! Or use freshly-ground white pepper, my preference over black pepper. Thank you again for all your hard work in creating such a beautiful baby as the French Cooking Academy!
Thank you so much for this informative, simple, and DELICIOUS recipe. 🙌🏼💝💐 Your frank presentation is refreshing! I laughed at your statement while stirring the custard; “…because things go from nothing happening to really really fast..” LOL So true! Thank you also for not speaking nor moving too fast, which makes learning difficult. Much gratitude! 💐 I have subscribed Happy simple and delicious is a wonderful combination 💝
It's a pleasure to watch chocolate melt - thanks. Like the detailed tips on how to eat it. 200 ml cream, or 20 ml? The video & recipe have a different measurements.
Can you tell me more about the “aged egg whites” never heard about aging them for meringues before. Are we talking a day or two of aging or longer? Does that make the proteins dry some and work better like using cream of tarter or a copper bowl?
It's a bit of a well-kept secret in kitchens, but yes, you can keep egg whites for anywhere from a few days to a week, maximum. These aged egg whites will yield better meringue, mostly because the egg whites are drier, having lost some water content. This, in turn, creates a tighter meringue, and generally speaking, the meringue also becomes more voluminous.
Hey,Stephane! Can’t we prepare this dessert without eggs specifically with the custard powder? If yes, then what is the alternative procedure? Please reply.
Thanks for this! Do you have any preferred brands of chocolate? I was considering making Chocolate Budino for an office party with a chocolate/coffee ganache topping, but your response to another comment convinced me try this instead. Maybe at some point I'll make pot de creme and budino too.
I am not a professional, but I would add it just after the chocolate, when the mixture was still warm and loose enough to allow easy and thorough mixing, but not so hot as to evaporate the alcohol.
In a pinch, I cheated when making the Liegois: I melted chocolate ice cream, added corn starch and put it back on the heat until thickened. Topped with whipped cream, and some chocolate shavings, and that's it!
The mechanisms that allow cream and egg white to trap air when beaten both get messed up by the introduction of the other. Egg whites rely on protein to trap air - and fat inhibits the structure. Cream relies on fat to to trap the air, and if the fat is too diluted it can't trap air either.
A professional ice cream maker posted above and suggested exactly that, claiming it makes it less likely to scramble the egg. Not sure all the 'theory' posted above, but the guy above says that's how he makes large volumes daily.
Thank you so much for this informative, simple, and DELICIOUS recipe. 🙌🏼💝💐 Your frank presentation is refreshing! I laughed at your statement while stirring the custard; “…because things go from nothing happening to really really fast..” LOL So true! Thank you also for not speaking nor moving too fast, which makes learning difficult. Much gratitude! 💐 I have subscribed Happy, simple and delicious is a wonderful combination 💝 I’m drooling 😋🥰🍫
As a professional ice cream maker who makes large volumes of custard daily, here is a tip: mix your egg yolks into the sugar and then into cold cream and gently bring to temp (stirring constantly) until you reach your temp, then strain into a chilled bowl.
As long as you are stirring and not heating too fast, you will never scramble your eggs. You will skip a step and save yourself dishes, plus you eliminate the risk of scrambling which even pros can mess up using the 'classical' tempering method.
Your abhorrent English is incoherent to the point where my head hurts😅😂😢
He does it this way to infuse the milk with the vanilla bean and then be able to strain it out. I am curious though if there's any noticeable difference in flavor between the two methods. If you're using a liquid vanilla, or extract, then I don't think there would be a reason to infuse, first.
@@RabidHobbit we use who vanilla pods and strain as well.
If you cook it to the same finished temp, there is no difference in temps. One could argue you don't need to stand over the milk as you are heating or up before tempering the egg yolks - but milk has a tendency to go to a boil very quickly and, because of all the protein, will bubble up and spill over the top of your pot quite easily (and boiled then dried milk is a nasty mess to clean), so I don't buy this argument.
Because you are heating your egg yolks more gently than with tempering, you can cook them at a higher temp with out them currdling and get.more of an edgy flavour of you like. For some of our ice cream flavours, that is a profile we want for others we go a longer temp.
@@dannyboyNS752 Interesting, thanks for sharing.
Teaching Grandma how to suck eggs.
Made this last night and it was pure joy. I thought Stephane was playing it up for the camera, but you will 100% make all of those noises when you taste it
I love how happy he got when he started working with the chocolate lol
You teach very well. I was a pleasure to listen to your clear and detailed (important details) lesson. Thank you, custards are THE best dessert, maybe a few other deserts, like pie, cake, cookies, tiramisu, cheesecake, sees candies, ice cream, candied apples, and others ARE close! Thank you!
I love how you express your love for this dessert 😅
This episode was great. That has to be my favorite technique! !
Thank you!
It is just perfect! My friends loved it! I’m doing this recipe on my dad’s birthday. Thank you so much for sharing this wonderful recipe! ❤
Hello Stephane, a great dessert! Thank you for introducing us to many excellent recepies. Arne Norway.
Looks gorgeous 😋🥰 I'd love a flaky biscuit stick with that. Thank you!
Stephane’s joyful little noises 😆
Oh, I'm definitely making this for my wife on her monthly chocolate craving days ❤
Hi Stéphane, it has been a while since I’ve checked in. Congratulations on the beautiful cookbook, which I will definitely buy when I can. I love the bistro concept! With this recipe, though, I have a few comments:
NEVER DISCARD A PERFECTLY FINE VANILLA BEAN! Once its seeds have been removed and it has been steeped to infuse a liquid, such as the heated milk/cream mixture here, just rinse it well and let it dry. It can be chopped or whirled into powder or, what I love to do, tossed whole into a canister of sugar to impart the heady aroma of vanilla into what will become vanilla sugar! The vanilla should last for at least six months (two years for me!), at which time the bean “carcass” can be ground into a fine powder to serve as a sort of ”fairy dust” to flavor the air of the room you’re in, or whatever you like.
As a person who loves both yolk-based custards and white-based meringue cookies, merci bien for the aged egg white tip! I wonder whether desserts like this shouldn’t add just a pinch of salt to enhance the chocolaty essence? I love heat with sweet, so perhaps instead of salt I would add 1/16 t. of Urfa biber or Aleppo pepper to the custard. Or maybe more! Or use freshly-ground white pepper, my preference over black pepper.
Thank you again for all your hard work in creating such a beautiful baby as the French Cooking Academy!
Deliciousssssss!!!! I’m making this today for my hubby.
MMMMMMM!!!🤌
A sprig of mint and a cherry placed on top would not only look pleasing but would taste amazing!
Thank you so much for this informative, simple, and DELICIOUS recipe. 🙌🏼💝💐
Your frank presentation is refreshing! I laughed at your statement while stirring the custard; “…because things go from nothing happening to really really fast..” LOL
So true!
Thank you also for not speaking nor moving too fast, which makes learning difficult.
Much gratitude! 💐
I have subscribed
Happy simple and delicious is a wonderful combination 💝
¡Gracias!
my pleasure 🙂⭐️ thanks
Thanks
Thanks so much🤩
Merci beaucoup ;)!
Chef, please accept my big hug and thank you!!!!💗💗💗💗
This will be fantastic, so beautiful. Thank you ! 🙌🏼
what a Great video. love your enthusiasm for your food and your spiffy spoon.
It's a pleasure to watch chocolate melt - thanks. Like the detailed tips on how to eat it. 200 ml cream, or 20 ml? The video & recipe have a different measurements.
200ml 😉 Wish you a great moment enjoying your Chocolat liégeois 😂 Regards from France
Thanks! Ć était très bien.👍👍
merci beaucoup ⭐️👍👍
merci beaucoup ⭐️👍👍
This looks delicious. I can taste that chocolate 😋. Thank you.
Thank you!😊
Great recipe, thanks !
I will be making this
you’re an excellent teacher
thank you. i cheated with powder custard and didnt have enough chocolate, so added cocoa and balanced with sugar. still turned out great.
Can you tell me more about the “aged egg whites” never heard about aging them for meringues before. Are we talking a day or two of aging or longer? Does that make the proteins dry some and work better like using cream of tarter or a copper bowl?
Me 2 please!❤
I've only ever heard that egg whites should be as fresh as possible!
It's a bit of a well-kept secret in kitchens, but yes, you can keep egg whites for anywhere from a few days to a week, maximum. These aged egg whites will yield better meringue, mostly because the egg whites are drier, having lost some water content. This, in turn, creates a tighter meringue, and generally speaking, the meringue also becomes more voluminous.
@@FrenchCookingAcademy oh marvelous! Thank you!
Excellent video! I can’t wait to make this at home!
Fabulous
an italian luxardo cherry might be nice with that
Hey,Stephane! Can’t we prepare this dessert without eggs specifically with the custard powder? If yes, then what is the alternative procedure? Please reply.
Sublime ❤
So important - Always Sing while Cooking. 🥰🥰🥰🥰
Thank you I for the tips with the custard. I always seem to curdle mine when it cooks. I suspect I let it go too far and it curdles.
Thanks for this! Do you have any preferred brands of chocolate? I was considering making Chocolate Budino for an office party with a chocolate/coffee ganache topping, but your response to another comment convinced me try this instead. Maybe at some point I'll make pot de creme and budino too.
It comes from Belgium. Liège is a Belgian city.
Delicious and good recipe 😊
Yummy❤
Eggs never tasted so good!
This is the kind of dessert we need to see more in the average french restaurants, not the ever-present moelleux au chocolat and crème brûlée…
totally agree👍🙂👨🏻🍳
You said 200ml cream along with the (300ml) milk but the recipe shows 20ml cream ;) ❤
typo will correct it
How long will the separated egg whites keep?
Until they go bad.
Until they go bad.
Damn looks yummy 😋
I bet St. Valentine's day at your house is SOMETHING else! (Just sayin')😊
Stephane! Liegeois has an "e" after the "g"! Otherwise the "g" is hard.
❤
Cherry on top! C'est de rigueur, n'est-ce pas ?
We have this rare dessert in the states. We call it chocolate pudding.
Yes but most need jello to make it I like from scratch
Why not use bain marie?
You can also freeze it for ice cream
if i wanted to add a dash of alcohol to the custard, like a tablespoon of cointreau, when would i add that exactly?
I am not a professional, but I would add it just after the chocolate, when the mixture was still warm and loose enough to allow easy and thorough mixing, but not so hot as to evaporate the alcohol.
I'm glad you're enjoying the hell out of it! Ha.
What is the texture like compared to budino or pot de creme?
creamier
Chocolate pudding.
20ml or 200ml of cream?
200ml
Oh stop it 🤣
In a pinch, I cheated when making the Liegois: I melted chocolate ice cream, added corn starch and put it back on the heat until thickened. Topped with whipped cream, and some chocolate shavings, and that's it!
😋😋😋😋😋😋
How many can this recipe make roughly? Also, I haven't received your email for this recipe yet?
4 to 6 serving
Just imagine this with Pink ❤️ Chocolate 🍫
Why can't you fill it into the glasses when its hot and then let it cool in the fridge? Would save 1 dish.
Was about to say the same.
I guess it's useful if you're worried about thermal shock, I don't know
Because he is French, not American.
@@Acheiropoietos I guess he has a traditional housewife who does the dishes.
@@maximilianmusterhans4659...?
Why can't you just make this sous vide or in a Bain-marie? That way the eggs won't curdle and you don't have to temper.
Just for creativity...what would happen if you threw in the egg whites with the cream before mixing?
The mechanisms that allow cream and egg white to trap air when beaten both get messed up by the introduction of the other.
Egg whites rely on protein to trap air - and fat inhibits the structure. Cream relies on fat to to trap the air, and if the fat is too diluted it can't trap air either.
What if you folded whipped egg whites into the custard?
It should make the flavor less rich and the texture more delicate. However, I've never gone through the effort to check myself.
@@Sasquatchseattle I suppose it would be a soufflé.
A professional ice cream maker posted above and suggested exactly that, claiming it makes it less likely to scramble the egg. Not sure all the 'theory' posted above, but the guy above says that's how he makes large volumes daily.
Nationalité française qui a appris l’anglais en Grande Bretagne?
Ou en Australie
🦝
Forgot a touch of salt would taste better
Liege is in belgium, not in france
Fuming? Steaming. Ça ne fume pas, c’est de la vapeur.
Make sure that is Halal in the Islamic Republic of France
I'll have it blessed by a rabi.
@@jamesa7506 Thank you , and an old fashion Catholic Bishop
Incorrect spelling it is liégeois not as you spelled on the video thumb name. Come on now!
Thank you so much for this informative, simple, and DELICIOUS recipe. 🙌🏼💝💐
Your frank presentation is refreshing! I laughed at your statement while stirring the custard; “…because things go from nothing happening to really really fast..” LOL
So true!
Thank you also for not speaking nor moving too fast, which makes learning difficult.
Much gratitude! 💐
I have subscribed
Happy, simple and delicious is a wonderful combination 💝
I’m drooling 😋🥰🍫