(KPLR) – Chef Giuliano Hazan is an award-winning chef and author of five cookbooks. He is in St. Louis to present his class at Dierbergs called “An Italian Celebration.”
The International Association of Culinary Professionals named Hazan the 2007 Cooking Teacher of the Year. He and his wife Lael run a cooking school in northern Italy.
He cooked up one of his recipes from his latest cookbook (“Hazan Family Favorites”) for Christine Buck.
If you would like to attend Chef Hazan’s class, it is from 6:30 to 8:30 p.m. on Friday, April 11 at the Dierbergs Des Peres School of Cooking on Lindemann Road.
For more information and to register: www.cookingschoolsofamerica.com/dierbergsdesperes
CHOCOLATE AND AMARETTI CUSTARD
By: Chef Giuliano Hazan
- 4 c whole milk
- 4 Safest Choice™ pasteurized egg yolk(s)
- 1/2 c granulated sugar
- 1/2 c all purpose flour
- 4 oz dry Amaretti cookies
- 8 oz semi-sweet chocolate
- Put the milk in a saucepan over medium heat. When the milk begins to steam when stirred, but before it comes to a boil, remove it from the heat.
- While the milk is heating, whip the egg yolks and the sugar until they form pale yellow ribbons. Add the flour and mix it in until it is completely incorporated into the mixture. Transfer the milk to a pitcher and pour it into the mixing bowl very slowly while running the mixer at a low speed. After about one third of the milk has been poured in, and you can feel the mixing bowl begin to warm up, you can pour the rest of the milk in at a faster rate. When all the milk has been mixed in, pour the mixture back into the saucepan and place it over medium low heat. Cook and stir with a whisk until the custard thickens, about 10 minutes, then remove it from the heat.
- Put the Amaretti cookies in a food processor and chop finely. Cut the chocolate into coarse shavings and add it to the Amaretti in the food processor. Pulse the processor a few more times until the chocolate is uniformly chopped in small pieces.
- Transfer the hot custard from the sauce pan to a mixing bowl and stir in the chocolate Amaretti mixture. The chocolate should melt and you should get a fairly smooth consistency. Pour the custard into individual goblets or dessert cups. Once they have cooled down to room temperature, cover with plastic wrap and chill in the refrigerator for at least 2-3 hours before serving.