Go to the Recipe: Sous Vide Chocolate Pot de Crème
The recipe doesn't state how long the Pot de Crèmes should be in the bath
I tried cooking this at 70 degrees for an hour as per the instructions, but the the Custard failed to set. After checking several other chefsteps recipes for Pots de Creme and Creme Brûlée, I cooked these at 80 degrees for an hour which did the trick.
I think it says, "about an hour" somewhere above. Scroll up!
70 degrees worked well for me. It's important here to remember that, what helps these set aren't only the yolks, but also the chocolate (hence the smaller amount of yolks vs. the non-chocolate pot de creme). That's why refrigerating these completely is very important.
Why does the cream need to be ultra pasteurized?
who has over 2 hours to make chocolate creme? again...$179 for a sous vide? over priced...left me pissed off. especially when i have to tell alexa 5X instructions because you have to tell instrucions to JOULE to ALEXA through the chefsteps app. "alexa tell joule to turn on "heat the water to xxx" "i do not understand this command" *****duhhhhh sigh***** "ALEXA, TELL JOULE to HEAT THE WATER TO XXX" what a pain the TUSH. this app connected to the INTERNET is nothing more than making a 2 hour recipe a 3 hour recipe
I had to search back at the top also... There's two consistencies that you can aim for, creamier = 1 hour @ 158 degrees. Firmer = higher temp (have to choose the option through the app).
"Step 1) Preheat Joule to 158 °F / 70 °C
For that classic pudding-cup texture, we recommend cooking at 158 °F / 70 °C for about 1 hour."
I was about to ask the same...
So, just to be clear, your problem with this recipe is:
Does that about sum it up?
Do you ever include calories etc in any of your recipes? I enjoy sous vide but could not answer a friends question on that. I know, I know if it tastes that good who cares about the calories!
I used a digital scale but I converted from grams to ounces. The salt was not correct.....at least not in my kitchen. The conversion called for .14 oz. I'm sure it was my misunderstanding but even when I made a 2nd .05 batch it was still too salty. Disappointed.
Well, keep lowering the amount of salt!
Does anyone know whether I could use smaller jars (5 oz) without making any modifications to cooking time?
I wish the web developer who coded this site can understand that some of us is vision impaired... the printout of the recipes are of such a small font that it's useless for me.
I'd like to make a non-dairy version of this. Does anyone know if coconut cream would work as a substitute for heavy cream?
Pasteurization is a combination of heat and time; you can use more heat for less time, or less heat for more time. Ultra pasteurization is very high heat for a very brief time. The effect on milk proteins is different than standard pasteurization (or unpasteurized). It might or might not really matter here. I'd guess that probably ANY cream would work, but as always it's wise to make it per the recipe on the first try, then experiment from there.
Made this but replaced the chocolate with espresso powder and upped the sugar and made a yummy espresso version for any of you coffee lovers out there.
These are great! I need to do a white chocolate version (color themed winter holiday party, don't hate on the WC), any suggestions on how to cut back on egg yolk to keep the color as white as possible? Thanks!
I did these at 158F for an hour and then refrigerated them overnight, and they were still liquid in the morning.
I tried this before and they were amazing, I recently made another batch but used white chocolate instead and they didn't firm up. Suggestions?
I made these last week. I followed the directions precisely. They were not set the next day after 12 hours in the refrigerator. I put them back in the sous vide and cooked them again at 180F and they turned out fine. End result was a decadent, delicious dessert, one that I almost trashed because it was under cooked. I think it would be a good idea to mention in the recipe that 158F might not be hot enough.
Any one replaced the sugar with erythritol?
The cocoa butter itself is responsible for a good bit of setting in PDC recipes. Not all white chocolates have quality cocoa butter that will set the same as dark. For example, I used to serve a dark chocolate pot de creme, then tried to swap it out with milk chocolate for warmer weather, and it was a runny mess. In the case of white chocolate, that would only be made more apparent. Up the yolks or temp, or consider using a sheet or two of gelatin.
When I did 4oz jars, the ChefSteps team told me to cut the time to 45 minutes. I've done this with both temps in the app and it's always been a crowd pleaser.
I made this substituting 1/4 of the chocolate (by weight) with espresso powder. It turned out horrible! Very bitter. But wait, after a week in the frig, it mellowed out and I can’t stop eating it. It’s the best chocolate anything I’ve ever had. Very rich. Spreads like peanut butter. I limit myself to a tablespoon a day to get my fix. Thanks to the person that suggested this. I couldn’t find your comment to post this to.
Throw the recipe into Fitday, My Fitness Pal or Chronometer. Roll your own nutritional information.
Will be trying this weekend, I think.
This recipe, as written, at the hotter temp in Joule listed as their favorite is AMAZING. Made it with Theo 72% bars, and served with crushed Oreo thins and Cherries Foster as a topping.
Only complaint is the portion sizing. 190+ grams of the raw stuff makes a MASSIVE 4 servings, that might work better as 6-8 servings in more jars.
Next step, replacing the sugar.
If the general consensus is that 70 degrees C is too low and 80 C hits the spot, why not change the recipe? I'm now waiting for the water to hit 80 C so I can wait another hour before they are done. Making for a late night here!
Also ultra-pasteurized milk/cream is bad for making ricotta cheese - it has less separation of the whey from curds when you apply heat and add acid. Maybe for the same reason, with chocolate being slightly acidic, it improves the texture of the pot de creme?
Planning on making these for a group coming to dinner and want to use 4oz jars. How should I adjust the cooking time?
I've made these and they turned up really firm, any ideas how to save them?
I didn't use UHT heavy cream, but normal extra thick cream.
I'm not sure what salt they use at ChefSteps but after ending up with a few overly-salty deserts I now use only 1/4 of the salt stated in their recipes - all recipes. My cousin, who is a chef says you only need a pinch, just like in the old days cooking. If you look at similar recipes on other websites you will find that some of them do not use salt at all (while all other ingredients are the same).
I always use smaller jars (135 ml = 4.56 oz ball mason jars) as I find the a nice size for desert. I have not tried this recipe yet but for the creme brulee I did not adjust the time and it turned out beautifully. The jars recommended there were 8 oz. So I would say just stick to the recipe regardless the size of your jars.
Don't. I made this at the same time in 4oz and 8oz jars. Cooked at 75C for 1 hour. Both turned exactly the same.
Here we go!
70oC worked just fine for me, it yielded a firm-but-impossibly-smooth texture. I did ice bath the jars when they came out of the water though.
hey bill i make them with coconut cream, boxed kind and it turns out perfectly
You think this would work if white French ramekins if you pressure seal a few in a bag at a time. I don’t want to use jars??
When you put liquids under a vacuum they bubble up pretty good so, not recommended. Ramekins are best for traditional baking method in a water bath.
Then jars it is. That’s what I thought. Thank you
Any harm in adding extra sugar? I'm wary about using milk chocolate or even semi-sweet chocolate, after some of those who tried it and then had their creams fail to set.
you can do at 85°c for 25 mins. pasteurization perfectly completed for 150 ml of product, shelf-life up to 25 days (from chilled down to +3°C after the cooking
