Michel CHAPOUTIER

La recette de Marius

Potted chocolate custard and Provençal cookies

Potted chocolate custard and Provençal cookies

Preparation: 20mn
Cooking time: 30mn
Rest: 3h

Serves 6

Chocolate custard:
175g of chocolate
25cl simple cream
17cl whole milk
50g caster sugar
4 egg yolks


Cookies:
50g butter, softened
50g icing sugar
5cl milk
1œuf
300g flour
5g baking powder
A pinch of salt

Prepare custards:

Preheat oven to 150 ° c. Prepare a hot water bath in a roasting pan. Place in it 6 individual charlotte molds. Add enough boiling water to come halfway up the sides of the molds.

Bring to a boil milk and cream. Cut the chocolate into small pieces. Pour milk and cream on chocolate and wait 3 min. before gently stirring. Stir until the chocolate is completely melted.

Whisk sugar and egg yolks until white and fluffy. Stir in chocolate mixture. Divide between molds. Cover with two tin foils or a baking sheet. Bake 15 minutes. Remove molds from water bath, let cool a while and refrigerate 3h.

Prepare cookies:

Preheat oven to 180 ° c.

Mix the softened butter, icing sugar. Beat milk and egg. Mix both. Add flour and baking powder, salt. Mix until making a ball of dough. Set aside 20 minutes.

On a floured surface, roll dough into a roll of 2cm  diameter, trim into short fingers of 3 cm length. Make them sharp edges slightly. Space cookies 4cm apart on parchment-lined baking sheet. Split them slightly using a sharp knife. Bake for 15 minutes.

 To be paired with Marius rosé.


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