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Looking for a filling for Choux’s, Eclairs, Saint-Honores or Paris Brest? With this delicious cream by recipe by Chef Roger Van Damme you can fill all your tarts and pastries.
Preparation time 45 minutes
INGREDIENTS
- 250 g milk
- 15 g cornstarch
- 50 g whipping cream
- 45 g yolks
- 40 g sugar
- 100 g finely chopped pure chocolate
- 50 g soft butter
PREPARATION
Mix together the 1/3 of milk and the cornstarch. Bring the remaining milk, cream and sugar in a saucepan to a boil. In meanwhile add yolks to the corn starch mixture. When the the milk begins to boil, add a little bit of milk to the prepared mixture of corn starch mix together.
Now add the mixture to the milk in a saucepan and stirring bring to 85°C. Put the cream from the heat and mix the chocolate in.
Cool the cream to 37°C and finally mix in partially the butter. Pour chocolate cream in pastry bag and let harden in the refrigerator until use.
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