chocolate creme anglaise is runny
I want to make a creme anglaise au chocolat for tart filling. I used the recipe of my best pastry chef Pierre herme:
125g milk
125g cream
3 egg yolks
70g sugar
90g chocolate (70%)
I first mixed the yolks with sugar then added the milk because I used only 250g milk instead of using cream to reduce the amount of fat.
The I cooked it as creme anglaise to 84C and added them to chocolate and mix until melt.
Then I poored the mix into tart shell and let them rest to the next day.
The next day I saw the chocolate cremeux still not set properly and it is like runny chocolate sauce (100% liquid).
Why that happened ?
Best Answer
What went wrong is that you mixed up your terms and made the wrong recipe.
There are many custards. The common thing is that they are all a liquid thickened by mixing it with egg yolks and cooking them until they are just right. But from there on, you get countless variations, and they can have different names.
The name "crème anglaise" is used for a liquid custard. It is somewhat thickened (not as liquid as pure cream), and is used as a kind of sweet sauce, poured over pastries. A typical use would be to eat it with an apple strudel.
Yours turned out more liquid than in the original recipe because you had 40 g less fat and 40 g too much liquid. But even if you had not done that, the recipe is still expected to stay runny.
If you want to fill a tart, I suggest that you use a different custard, for example a crème pâtissière. It is a cooked custard (not baked like a flan) and sets as a spreadable/pipeable mass. It will use the same ingredients as a crème anglaise, but in different proportions, so the taste will be very similar.
The "don't do substitutes" thing still applies. In baking, the amount of fat and sugar in recipes is what creates the final texture, and cannot be changed due to dietary considerations. If you try, you will end up with food which is too dry, or too runny, or in some other way different from the original.
Pictures about "chocolate creme anglaise is runny"
Why is my creme anglaise runny?
Runny Cr\xe8me AnglaiseA runny cream is probably undercooked. The thickening properties of egg yolks are achieved at a certain temperature. If that temperature isn't reached, the cream will be runny. Solution: Make sure you cook it to about 82\xb0C (180\xb0F) or until the cream coats a spatula.How do you fix thin creme anglaise?
At first, the sauce is too thin to coat the back of a spoon dipped into it. Once it's cooked long enough, the sauce thickens just enough to coat the back of the spoon and hold a line drawn through it with a finger.How do you thicken cream anglaise?
How do you thicken cr\xe8me anglaise? Cr\xe8me anglaise, when hot, is quite thin and fluid. Typically, you don't use thickeners to make it thicker. Slow heating is what makes this pouring custard thicker, as does chilling, actually.Can you reheat creme anglaise to thicken?
It can be reheated by placing it over a Bain-marie or very carefully over low heat while constantly stirring. Take care when reheating because you don't want to 'cook' the eggs causing them to curdle.Making Custard (Crème anglasie) and how to rescue a Creme anglaise
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