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The cream is great for layering Napoleon, honey cake, biscuit, sand or waffle cakes, eclairs, profiteroles and tubules are filled with it.
Required Ingredients:
Milk - 330g
Sugar - 60g
Yolk - 4 pcs
Butter - 20g
Cornstarch - 25g
For ganache
Chocolate - 150g
Milk - 50ml
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Good afternoon friends! Welcome to my channel! Today we will prepare a very delicious chocolate custard.
We heat the milk to a boil, mix the yolks with sugar and starch, then add hot milk in a thin stream while stirring, pour the mixture back into the saucepan and put on the stove over medium heat and brew the cream, mix all the time.
When the cream thickens, remove from the stove and add the butter, mix.
Cover the cream with cling film in contact, cool and then send to the refrigerator.
Melt the chocolate in a water bath, pour milk into it, mix.
Beat the cooled custard with a whisk and mix with chocolate.
Chocolate custard on starch is ready. Use this cream for impregnation of biscuit, shortbread cakes and as a filling for eclairs of profiteroles and tubules. Enjoy your meal!
Here are the links to my recipes ⬇️
1. What to cook from yolks
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2. Salads
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3. From the finished puff pastry
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9. From filo dough
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