Monty Bojangles Truffle Crème Pâtissière

RatingDifficultyBeginner

While Christmas and the holiday season mean many things to many people, there is one thing that arguably unites everybody - food. And as the festivities begin to set in, we’re all looking for fun desserts to help us celebrate at this time of year.

Often, however, the desire to whip up the perfect holiday dessert can seem more stressful than it has to be. But thanks to Monty Bojangles, this year you can create the most delicious, luxe Truffle Crème Pâtissière in just ten minutes with no hassle at all.

Available at Woolworths for just $15 for 150gm, the hero ingredient - Monty Bojangles chocolate truffles will elevate this recipe to new chocolatey heights. It’s time to impress your friends and family, with a dessert that is sure to leave them in chocolate heaven.

Prep Time10 minsCook Time10 minsTotal Time20 mins
 4 egg yolks
 100 g caster sugar
 25 g plain flour, sifted
 1 vanilla pod, seeds only
 350 ml milk
 100 g Monty Bojangles Choccy Scoffy Cocoa Dusted truffles, chopped
 Pre-cooked sweet tart cases and berries to serve
1

In a large bowl, mix the egg whites with the sugar until light and fluffy, then stir in the flour.

2

Heat the milk, truffles and vanilla pod seeds together in a pan until just boiling. Ensure all the truffles are completely melted and pour over the egg mixture, whisking continuously as you do so.

3

Return the custard mixture to the pan and stir continuously over medium heat until just boiling. Continue to stir over the medium heat until thickened.

4

Remove from the heat, pour into a large bowl, and cover with cling film. Place in the fridge to cool for 1 – 2 hours.

5

Spoon into pre-cooked sweet tart cases and top with berries for the perfect pudding!

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Ingredients

 4 egg yolks
 100 g caster sugar
 25 g plain flour, sifted
 1 vanilla pod, seeds only
 350 ml milk
 100 g Monty Bojangles Choccy Scoffy Cocoa Dusted truffles, chopped
 Pre-cooked sweet tart cases and berries to serve

Directions

1

In a large bowl, mix the egg whites with the sugar until light and fluffy, then stir in the flour.

2

Heat the milk, truffles and vanilla pod seeds together in a pan until just boiling. Ensure all the truffles are completely melted and pour over the egg mixture, whisking continuously as you do so.

3

Return the custard mixture to the pan and stir continuously over medium heat until just boiling. Continue to stir over the medium heat until thickened.

4

Remove from the heat, pour into a large bowl, and cover with cling film. Place in the fridge to cool for 1 – 2 hours.

5

Spoon into pre-cooked sweet tart cases and top with berries for the perfect pudding!

Monty Bojangles Truffle Crème Pâtissière

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