Essentials
CREAMY TEXTURES
P125 COEUR DE GUANAJA CHOCOLATE PASTRY CREAM
Ingredients
-
380 g
- 1000 g Whole milk
- 200 g Whipping cream
- 180 g Egg yolks
- 150 g Sugar
- 60 g Starch
Select your mixture’s total weight
For
Tips
If you think the chocolate is too intense, you can increase the quantity of sugar to 180 g.
Recipe
Bring the cream and milk to a boil.
Combine the egg yolks, sugar and starch.
Combine with the hot liquid, and cook for 2 minutes on high.
Emulsify the pastry cream with the P125 COEUR DE GUANAJA and set aside in the refrigerator with cling film touching the surface.
Tip: add 10 % of whipped cream to lighten the pastry cream while preserving the chocolate flavor.
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CREAMY TEXTURES
CHOCOLATE SUPRÊME
Preserving : 3 Days - Between 2-4°C (35-40°F)
Freezable
CREAMY TEXTURES
GANACHE FOR DESSERTS, TARTS & MACARONS
Preserving : 6 Days - Between 2-4°C (35-40°F)