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Home Baking
CHOCOLATE CHIP PANCAKES WITH CARAMEL SAUCE
Made with Jivara 40%
An original recipe by L'école Gourmet Valrhona
2 stepsMakes 15 pancakes
Recipe Step by Step
Step01
PANCAKE BATTER
40g Egg yolks
60g Egg whites
150g Whole milk
125g Bread flour or wholemeal flour
6g Baking powder
25g Brown sugar
3g Salt
½ Vanilla bean
80g DARK and/or MILK CHOCOLATE CHIPS
Mix the salt, brown sugar, vanilla seeds and sift in the flour and baking
powder.
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.
powder.
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.
Step02
MAPLE AND MILK CHOCOLATE CARAMEL
135g Maple syrup
135g Heavy cream 36%
¼ Vanilla bean
85gJIVARA 40% chocolate
Heat the heavy cream along with the vanilla seeds.
Cook the maple syrup between 240°F and 250°F (115-120°C).
Deglaze the caramel by gradually combining it with the 135g of hot vanilla
cream.
Allow this mixture to cool to approx. 175°F (80°C), split it into 3 batches
and combine them one by one with the melted JIVARA 40% chocolate.
Mix using a hand blender.
Cook the maple syrup between 240°F and 250°F (115-120°C).
Deglaze the caramel by gradually combining it with the 135g of hot vanilla
cream.
Allow this mixture to cool to approx. 175°F (80°C), split it into 3 batches
and combine them one by one with the melted JIVARA 40% chocolate.
Mix using a hand blender.
Assembly and finishing
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.