Milk Chocolate Custard

Crema pasticcera al cioccolato al latte | biancolievito

Here is how to prepare a delicious Chocolate Custard enriched with Milk Chocolate. Once ready, you can use this cream to fill cream puffs, compose delicious tarts with fruit (pears, for example), and fill any type of cake (such as millefeuille).

Prep Time: 10

Cook Time: 15

Total Time: 25

1370 gr of Chocolate Custard

Basic Doughs| Custard and Pastry Creams

Equipment

▢
Steel Pan

Ingredients

500 gr Whole Milk
250 gr Heavy Cream
80 gr Granulated Sugar
100 gr Egg Yolks
40 gr Rice Starch
400 gr Milk Chocolate
1 gr Salt
1 pod Vanilla

For Sanitize the pan

20 gr Food-grade Alcohol

Instructions

Bring the milk, heavy cream, and salt to a boil.
Mix the egg yolks with the sugar, the pulp of vanilla, and the starches.
Dilute the mixture with the boiling milk, pouring it into many times
Bring the mixture back to the stove over low heat, and continuously stir until the cream begins to firm up.
Pour the boiling cream over the chopped chocolate and stir until the chocolate is melted. When the chocolate is completely melted, add the soft butter, continuing to stir.
When the custard is ready, pour it into the container sanitized with the alcohol, cover with plastic wrap and cool quickly to+4°C (39°F) before using.