CREAMY TEXTURES

2.4
PASTRY CREAM

2 Days - Between 2-4°C (35-40°F)

Unit of Measure

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Ingredients

  • 300 g Caraïbe 66%
  • 1000 g Whole milk
  • 180 g Egg yolks
  • 150 g Sugar
  • 70 g Cornstarch

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Recipe

Bring the milk to a boil and pour it over the egg yolk, sugar and starch mixture.

Bring this new mixture to a boil.

Take the pan off the heat and incorporate the chocolate – Do not blend.

Cool down quickly.

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