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Black Truffle Crème Brûlée Plantin
4
Convives
20
Préparation (min.)
35
Cuisson (min.)
Ingrédients
- Crème brûlée base
- 6 egg yolks
- 60 g granulated sugar
- 40 cl heavy cream
- 10 cl whole milk
- 1 vanilla bean
- 1 pinch of salt
- Black truffle and finishing
- 10 g black truffle shavings Plantin (out of season)
- 10 g fresh grated black truffle from Périgord Plantin (in season)
- Brown sugar for caramelization
A signature dessert balancing sweetness and intensity
Beneath its delicate caramelized crust, the Plantin black truffle crème brûlée reveals a silky texture and an enchanting aroma. The subtle blend of vanilla and Périgord truffle offers a unique sensory experience, combining elegance and surprise. This gourmet dessert embodies the Plantin spirit: elevating the truffle in its most delicate sweet expression.
Beneath its delicate caramelized crust, the Plantin black truffle crème brûlée reveals a silky texture and an enchanting aroma. The subtle blend of vanilla and Périgord truffle offers a unique sensory experience, combining elegance and surprise. This gourmet dessert embodies the Plantin spirit: elevating the truffle in its most delicate sweet expression.
Cuisinez cette recette avec les produits Plantin
Préparation
Infusing the Truffle
In a saucepan, heat the cream and milk with the split vanilla pod and the Plantin black truffle pieces. Let it simmer for a few minutes, then remove from heat. Cover and let the truffle infuse in the cream for 15 minutes to allow the flavors to fully develop in the creamy base and create characteristic woody aromas.
Preparing the Mixture
In a mixing bowl, whisk the egg yolks with the sugar until the mixture lightens in color. Gradually pour in the infused truffle cream (strained), gently mixing to avoid incorporating too much air. This step is essential for achieving a smooth and homogeneous crème brûlée, revealing a creamy and delicate texture.
Baking in a Water Bath
Divide the mixture into ramekins. Place them in a deep dish filled with hot water halfway up the sides and bake at 110 °C for 35 minutes. This water bath cooking allows for gentle and even cooking, ensuring a perfectly set but still wobbly center for the black truffle crème brûlée. Let cool, then refrigerate for at least 3 hours.
Caramelization and Finishing
Divide the mixture into ramekins. Place them in a deep dish filled with hot water halfway up the sides and bake at 110 °C for 35 minutes. This water bath cooking allows for gentle and even cooking, ensuring a perfectly set but still wobbly center for the black truffle crème brûlée. Let cool, then refrigerate for at least 3 hours.
Astuce(s) du Chef Plantin
- For an even more fragrant infusion, let the cream and truffle shavings rest in the refrigerator overnight before cooking.
- Add a few crystals of fleur de sel on the caramelized crust to enhance the sweet-salty contrast.
- Serve with a brut champagne or a natural sweet wine to reveal the delicacy of the black truffle.
Pour aller plus loin
Can truffle be used in a dessert?
Yes, black truffle can be used in certain desserts. Its subtle aroma pairs particularly well with creamy preparations like crème brûlée.
How to flavor crème brûlée with truffle?
The truffle can be infused in warm cream before preparing the mixture. This technique allows its aromas to gradually diffuse throughout the cream.
At what temperature should crème brûlée be cooked?
Crème brûlée is typically cooked between 150 and 160°C in a water bath, which helps achieve a creamy texture without boiling the mixture.
How to achieve the caramelized crust of crème brûlée?
Simply sprinkle a thin layer of sugar on the cooled cream and then caramelize it with a torch to create a crispy crust.
