Original recipe by Sarah Tibbetts, L’École Valrhona Pastry Chef 
Category: Crèmes and Mousses
Difficulty: Easy


Calculated for 30 small verrines
Pot de Crème:
300g milk
250g heavy cream
90g egg yolk
40g sugar
405g Kidavoa Milk Chocolate
100g butter
4g vanilla extract
40g sunflower seed oil
70g honey
400g old fashion oats
150g light brown sugar 
65g whole wheat flour
2g salt
1g cinnamon 
105g pecans pieces (raw)
130g Kidavoa Milk Chocolate (chopped)
80g banana chips


Pot de crème:

  • Melt the Kidavoa Milk Chocolate and set aside.
  • Combine the milk and cream in a saucepan and bring to a boil.
  •  Whisk the sugar into the egg yolks and temper into the hot liquid. Cook over medium heat, stirring constantly with a spatula until the mixture is slightly thickened and coats the back of the spatula 183°F (84°C).
  • Remove from heat and strain immediately. Slowly pour the hot mixture over the melted Kidavoa Milk Chocolate mixing well with each addition until a shiny, elastic mixture is formed.
  • Finish with an immersion blender to perfect the emulsion.
  • Immediately mold into verrines and chill uncovered.



  • Melt the butter, then add vanilla extract, oil, and honey.
  • Combine the oats, sugar, whole wheat flour, salt and cinnamon, mix thoroughly.
  • Pour the liquid mixture over the dry ingredients and mix until saturated.
  • Add pecans and spread the mixture on a parchment-lined sheet pan. Bake at 330°F (165°C)  until golden brown.
  • Cool completely before adding the chopped Kidavoa Milk Chocolate and banana chips.