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Blog - Recipes
Type: Basic - Cream Serves: 500 g - 2 cups Difficulty: easy Preparation time: 15 min
Chocolate Pastry cream The pastry cream can be flavored in many ways. You can use dark, milk or white chocolate, to get a delicious chocolate custard. You can serve it as a dessert served in glasses and cups, and garnished with crumbled biscuits and whipped cream. Or you can use it to fill fabulous pastries such as cream puffs, or like cake filling for your birthday cakes.How to make Chocolate Pastry creamChop the dark chocolate into very small pieces and put it in a bowl.Prepare the pastry cream as described in the recipe Pastry cream.Pour the hot pastry cream over the dark chocolate.Stir the mixture vigorously until the chocolate has melted completely to obtain a smooth and shiny cream. Emulsify with an immersion blender for a few minutes.Chill it quickly in a cold bain-marie (water and ice).Store the chocolate pastry cream in the fridge.Tricks and TipsIf you have a cold pastry cream, proceed like this: put the chopped dark chocolate in the custard and heat it all in the microwave or a hot bain-marie. Reach the temperature of 40°C (104°F). Miix the mixture vigorously with a spoon, for blend all the chocolate, then with an immersion mixer to get a perfect emulsion.VariationsMilk chocolate pastry cream: replace the quantity of dark chocolate with milk chocolate.White chocolate pastry cream: replace the quantity of dark chocolate with white chocolate.You can use this pastry cream as a base to get a b>chocolate diplomatic cream: replace the quantiy of vanilla pastry cream with chocolate pastry cream. Recipe Diplomatic cream.StorageThe pastry cream can be stored in the refrigerator and used within 2 days.Are you looking for a recipe journal to write down this recipe? I created the product that may be suitable for you: My Sweet recipes: Cakes and Desserts Recipe Book.If you are looking for other delicious recipes, here are some examples: Apricot tart, Chocolate cake, Marble cake
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