Chocolate biscuits recipe cream

Dough, chocolate cream can be used in the profiteroles, or cream puffs, Eclairs, tarts, Napoleon and Génoise cake. This is especially good in pie shells and pipeline with three perfect Raspberry.

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Ingredients:

• 1 ¼ cup whole milk

• 2 oz. semisweet, melted

• 3 egg yolks

• ¼ Cup granulated sugar

• 1 tablespoon all-purpose flour

• 1 1/2 teaspoons cocoa powder

• 2 tablespoons plus 2 teaspoons cornstarch

• 1 teaspoon of pure vanilla extract

Training:

In a small saucepan warm milk over low heat until it's just hot to steam. While warming the milk, whisk together egg yolks, sugar, flour, cocoa powder and cornstarch until mixture is smooth.

Once Steam milk, add the melted chocolate and whisk until fully incorporated into the milk. Add half of chocolate milk, whisking constantly to egg mixture. Add milk and eggs back into the hot milk to continue mixing and heat it up at 1-2 minutes, until the cream reaches 170F digital thermometer and very thick. Remove from heat, stir in the vanilla extract and cold before filling dough.

This recipe chocolate biscuits cream makes about 2 cups of fragrant cream.

Posted in: Chocolate Recipe