Recipe by Astrid Fronteau @chhhop
Ingredients for 8 small pots :
500cl Jean-Yves Bordier whipping cream
8 organic egg yolks
1 Olivier Roellinger vanilla pod
180g muscovado sugar
50g Jean-Yves Bordier salted butter
A pinch of fleur de sel
20cl Jean-Yves Bordier whipping cream
1 c. tablespoon powdered sugar
1/2 Olivier Roellinger vanilla pod
2 c. tablespoon praline
Recipe:
Pour the 500ml whipping cream into a saucepan and add the salt. Split the vanilla pod in half lengthways and scrape out the seeds with the rounded tip of a knife, adding them to the cream. Heat over low heat, but do not boil.
Lightly whisk the yolks in a bowl. Heat the sugar and butter in another heavy-bottomed saucepan. Wait until the butter has completely melted. When the mixture just begins to smoke, quickly stir in the still-warm vanilla cream. The mixture will come to a rolling boil. Stir briskly with a whisk until smooth. Make a reservation.
Pour half the crème caramel over the yolks and whisk briskly (to avoid cooking them), then pour the mixture into the remaining crème caramel. Remove all the seeds from the vanilla pod.
Preheat oven to 150°. Place the jars of cream in a deep dish and add hot water so that the jars are three-quarters covered (to create a bain-marie).
Place in the oven for around forty minutes, until the pots of cream are set, then remove from the oven. Cool and set aside in the fridge.
Preparation of the chantilly :
Freeze the 20cl crème fleurette in a glass bowl for 20 minutes. In the same bowl, whip the cream and add the powdered sugar and the seeds of half a vanilla pod.
Finishing and straightening :
Remove the jars of cream. Pour the whipped cream into a piping bag with a notched tip. Make pretty cream domes on each little pot. Sprinkle with a pinch of praline
Serve and enjoy
