Gourmet

Chocolate chip pancakes with caramel sauce

Made with Cooking Range Jivara 40% Milk Chocolate

AN ORIGINAL RECIPE BYL’École Gourmet Valrhona

2 steps

Makes 15 pancakes

Recipe Step by Step

PANCAKE BATTER

40g Egg yolks

60g Egg whites

150g Whole milk

125g Strong flour or wholemeal flour

6g Baking powder

25g Brown sugar

3g Salt½ Vanilla bean

80gDARK and/or MILK CHOCOLATECHIPS

Mix the salt, brown sugar, vanilla seeds and sift in the flour and baking powde r.Then add the egg yolks and milk. Mix. Add the (dark and/or milk) CHOCOLATE CHIPS. Beat the egg whites until stiff peaks form and fold them gently into the previous mixture.

MAPLE & MILK CHOCOLATE CARAMEL

135g Maple syrup

135g Whipping cream

¼ Vanilla bean

85g JIVARA 40% chocolate

Heat the whipping cream along with the vanilla seeds. Cook the maple syrup between 115-120°C. Deglaze the caramel by gradually combining it with the 135g of hot vanilla cream. Allow this mixture to cool to approx. 80°C, split it into 3 batches and com-bine them one by one with the melted JIVARA 40%chocolate. Mix using a hand blender

Assembly and finishing

Download this recipe

Make the maple caramel with JIVARA 40% chocolate and set it aside.As soon as the pancake batter is ready, cook it in a small, hot greased frying pan.Serve the pancakes with JIVARA 40% chocolate maple caramel, a few crushed nuts and/or some fresh seasonal fruit.

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