CHOCOLATE CUSTARD CREAM
Chocolate custard ideal for filling various desserts.
Difficulty level
Chocolate custard ideal for filling various desserts.
Ingredients
| full-fat milk (3,5% fat) | g 1000 |
| caster sugar | g 200 |
| egg yolk | g 200 |
| SOVRANA | g 30 |
| MINUETTO FONDENTE SANTO DOMINGO 75% | g 350 |
| SINFONIA CIOCCOLATO EXTRA FONDENTE 76% - in alternatively |
Ingredients
| full-fat milk (3,5% fat) | g 1000 |
| caster sugar | g 190 |
| egg yolk | g 200 |
| SOVRANA | 30 |
| SINFONIA CIOCCOLATO EXTRA FONDENTE 68% | 380 |
| MINUETTO FONDENTE ECUADOR 70% - in alternatively | |
| MINUETTO FONDENTE MADAGASCAR 72% - in alternatively |
Ingredients
| full-fat milk (3,5% fat) | g 1000 |
| caster sugar | g 180 |
| egg yolk | g 200 |
| SOVRANA | g 40 |
| SINFONIA CIOCCOLATO EXTRA FONDENTE 56% | g 400 |
| RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 58% - in alternatively | |
| RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 64% - in alternatively |
Ingredients
| full-fat milk (3,5% fat) | g 1000 |
| caster sugar | g 130 |
| egg yolk | g 200 |
| SOVRANA | g 45-50 |
| SINFONIA CIOCCOLATO GIANDUIA FONDENTE | g 400 |
| SINFONIA CIOCCOLATO AL LATTE 38% - in alternatively | |
| MINUETTO LATTE SANTO DOMINGO 38% - in alternatively |
Ingredients
| full-fat milk (3,5% fat) | g 1000 |
| caster sugar | g 120 |
| egg yolk | g 200 |
| SOVRANA | g 50-60 |
| RENO CONCERTO CIOCCOLATO FINISSIMO AL LATTE 34% | g 400 |
| RENO CONCERTO CIOCCOLATO LACTEE CARAMEL - in alternatively |
Ingredients
| full-fat milk (3,5% fat) | g 1000 |
| caster sugar | g 100 |
| egg yolk | g 200 |
| SOVRANA | g 50-60 |
| RENO CONCERTO CIOCCOLATO GIANDUIA LATTE | g 400 |
| SINFONIA CIOCCOLATO NOCCIOLATO BIANCO - in alternatively | |
| RENO CONCERTO CIOCCOLATO BIANCO 31,4% - in alternatively | |
| SINFONIA CIOCCOLATO BIANCO 33% - in alternatively |
Dry mix the sugar and SOVRANA, add the egg yolks and mix with a whisk.
Boil the milk and add to the mixture, mix well and bring to a low boil.
Stir the chocolate to the custard cream until fully combined.
Cover with film and refrigerate.
Pastry Chef, Chocolatier and Baker
