ORELYS SWEET POTATO BRÛLÉE
An orginal recipe by L'École Valrhona Pastry Chef Sarah Tibbetts.
Category: Crèmes and Mousses
Calculated for 6-8 ramekins, depending on size.
1 cup Speculoos Cookies (crushed)
3-4 Tbsp salted butter (melted)
1 cup heavy cream
2 ½ tsp gelatin powder
3 Tbsp cold water
3 Tbsp light brown sugar (packed)
⅛ tsp cinnamon
½ cup sweet potato purée
AN turbinado sugar
- Add the melted butter to the cookie crumbs and mix until a wet sand texture is achieved.
- Place 2-3 tablespoons of the mixture at the bottom of each ramekin and press gently to flatten. The amount will vary based on the size of the dish used.
- Sprinkle the gelatin over the cold water in a small dish. Stir to combine, and set it aside for at least 3 minutes.
- Melt the Blond ORELYS 35% Chocolate just until it is warm in a microwave safe bowl for 20 second intervals.
- Bring the cream and milk to just under a boil. Add the gelatin and stir until completely melted.
- Slowly add the hot milk mixture to the melted chocolate, stirring thoroughly after each addition, until all of the liquid is incorporated.
- Add the sweet potato purée and cinnamon. Process with an immersion blender to smoothen the mixture. Let it cool slightly before pouring into dishes.
*Tip: Canned sweet potato purée will give you the most consistent results. For this recipe Knox powdered geltain was used.
- Once the crumble base is in the dishes, freeze for a minimum of 15 minutes to set the butter and prevent the base from floating to the top.
- Pour the slightly cooled custard into the dishes and refrigerate until firm (at least 6 hours).
- Remove from the refrigerator and sprinkle a thin layer of turbinado sugar on the surface.
- Using a blow torch, caramelize the sugar, taking care to move the torch constantly and not over melt the custard below.
- Let the sugar set for 1 minute and enjoy!