Ingredients
2 1/2 tbsp butter
1/2 cup milk
1/2 tsp vanilla extract
1 cup all-purpose flour, plus 2 tbsp
2 tsp baking powder
1/2 tsp salt
2 tbsp cocoa powder
1/2 cup granulated sugar
1/2 cup brown sugar
None None whipped cream, for serving
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Small sago pearls — coconut sago pudding, tong sui, bubble tea
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Achievable elevated desserts — laminated doughs, cakes, custards
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Preheat oven to 350°F. Combine butter, milk and vanilla in a small saucepan. Gently heat until butter melts then remove from heat. Sift flour, baking powder, salt and 1 tbsp cocoa powder together into a bowl. Mix in granulated sugar. Pour in butter mixture and mix until smooth. Transfer to an 8 inch pie dish. Mix brown sugar and remaining cocoa powder together. Sprinkle over top of pudding. Pour 1/2 cup boiling water over top and bake for 30 mins, until firm and golden brown. Serve hot with whipped cream.
“To this end, increasing concentrations of sucrose were added to a chocolate pudding base.”
chocolate pudding base → add → sucrose