Saturday, July 20 2024

CHOCOLATE  CUSTARD (CREMA PASTICCERA AL CIOCCOLATO), often simply called chocolate cream, is a basic pastry preparation.

It consists of a few simple ingredients, such as: milk, sugar, egg yolks, cornstarch, butter, dark chocolate and a pinch of salt, which enhances the flavors.


 

 

 

 

 

 

 

Ingredients:

  • 4 egg yolks
  • 1/2 cup of granulated sugar
  • 6 tbsp of cornstarch
  • 1/4 cup of bitter cocoa powder
  • 2 cups of milk
  • 2 tbsp of butter
  • a pinch of salt

 

 

METHOD

– Before starting the preparation, put a bowl in the freezer so it can be well chilled when you put in the freshly made cream.
– Use cornstarch or rice starch…but NEVER flour.
– Stir the cream vigorously for a few minutes, both when hot (to bring the temperature down quickly) and (and especially) when cold, to restore the creaminess.

 

In a small saucepan put the eggs and sugar.

 

Stir without whipping.

Add the cornstarch and mix well to prevent lumps from forming.

 

Check that everything is even in the edges of the saucepan as well.

Add the bitter cocoa powder and a pinch of salt.

 

Add the milk a little at a time to prevent lumps from forming and stir vigorously.

 

 

Cook over low heat until it thickens while continuing to stir slowly.

Turn off the heat.

We add the butter and mix.

 

We pour the cream into the previously cooled glass bowl and stir for a long time to bring the temperature down quickly.

 

When the cream seems smooth and even, cover the glass bowl with food wrap to “contact” the cream.

 

Let it rest in the refrigerator for at least 6 hours.

 

The cream will initially be very firm.

It needs to be worked for a long time to regain its smooth, velvety texture.

 

 

Your cream is ready!

 

 

 

 

 

 

 

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