Caramel and Cocoa Pudding Trifle (dried eggs)

Caramel and Cocoa Pudding Trifle (dried eggs)

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Yield: 12 servings



Part 1 - Caramel

Ingredients Percent (%) Grams Volume
Sugar, granulated 58.43 175.28 3/4 cup
Water 35.01 105.03 3.5 fl. oz.
Milk, whole 6.56 19.69 0.5 fl. oz.
Total 100.00 300.00

 Method of Production:

  1. In a saucepan, combine sugar and water; cook over medium high heat. Wash any granulated sugar off the sides of pan with a wet pastry brush to avoid crystallization; do not stir the mixture. Continue to cook until mixture reaches 250° F and is a light caramel color.
  2. Remove the pan from heat just as it begins to turn caramel color – the syrup will continue to cook. 
  3. Immediately add the milk to the caramel mixture; stir with a wooden spoon or heat safe rubber spatula until mixture is smooth; continue with the caramel pudding instructions in Part 2.

 

Part 2 – Caramel Pudding

Ingredients Percent (%) Grams Volume
Part 1 – Caramel 17.81 195.93 1/2 cup
Milk, whole 62.71 689.79 22.5 fl. oz.
Egg yolk, dried enzyme-modified 3.20 35.22 1/2 cup
Water 8.27 90.99 3 fl. oz.
Cornstarch 4.07 44.77 1/3 cup
Butter, softened 3.94 43.30 3 tbsp.
Total 100.00 1100.00

  Method of Production:

  1. In a saucepot over medium heat, whisk together the Part 1 – Caramel and milk until they are combined. When the mixture begins to boil, remove from heat.
  2. In large bowl, whisk together the dried egg yolks and cornstarch until combined, then add the water and stir until smooth.
  3. Temper the milk into the egg yolk/cornstarch paste by slowly incorporating the hot milk into the yolk mixture while whisking. Once all the milk has been added, return to the mixture to the saucepot. Cook over medium heat while whisking constantly, until the mixture is thick and bubbling.
  4. Remove from heat and stir in butter.
  5. Pour the pudding onto a plastic wrap-lined sheet tray. Spread pudding evenly with a spatula, then cover with plastic wrap, pressing it into the pudding to prevent a skin from forming. Refrigerate until completely cool.

Part 3 – Cocoa Pudding

Ingredients Percent (%) Grams Volume
Milk, whole 57.37 631.09 20.5 fl. oz.
Sugar, granulated part 1 7.30 80.35 1/2 cup
Sugar, granulated part 2 7.30 80.35 1/2 cup
Cornstarch 4.07 44.76 1/3 cup
Egg yolk, dried enzyme modified 2.94 32.29 1/2 cup
Water 7.61 83.66 3 fl. oz.
Butter, softened 3.67 40.36 3 tbsp.
Chocolate, semi-sweet 9.74 107.14 3/4 cup
Total 100.00 1100.00

  Method of Production:

  1. In a saucepan over medium heat, heat the milk and sugar part 1 until simmering.
  2. In a small bowl, combine sugar part 2, cornstarch and dried egg yolks. Add the water to the egg yolk mixture and whisk until smooth.
  3. Temper the milk into the egg yolk/cornstarch paste by slowly incorporating the hot milk into the yolk mixture while whisking. Once all the milk has been added, return to the mixture to the saucepot. Cook over medium heat while whisking constantly, until the mixture is thick and bubbling.
  4. Remove from heat and stir in butter and chocolate.
  5. Pour the pudding onto a plastic wrap-lined sheet tray. Spread pudding evenly with a spatula, then cover with plastic wrap, pressing it into the pudding to prevent a skin from forming. Refrigerate until completely cool.

Assembly

Ingredients Percent (%) Grams Volume
American sponge cake 24.00 696.00 3 cups
Part 2 – Carmel pudding 36.00 1044.00 4 1/2 cups
Part 3 – Cocoa pudding 36.00 1044.00 4 1/2 cups
Chocolate curls 4.00 116.00 3/4 cup
Total 100.00 2900.00

  Method of Production:

  1. Cut the sponge cake using a cookie cutter to fit at the bottom of the serving glass (about 2 ounces each) and place one round in the bottom of each glass.
  2. Place 1.5 ounces of the caramel pudding on top of the cake followed by 3 ounces of the cocoa pudding and then 1.5 ounces of the caramel pudding.
  3. Smooth the top and garnish with 1 tablespoon (10 grams) of the chocolate curls.
  4. Repeat steps 2-4 for the remaining servings.
  5. Store covered in the refrigerator until ready to serve.


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