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 Chocolate Custard Recipe
Hello everybody!!! I want to share a recipe for my favorite chocolate custard. It is prepared from the most common products that are always in the kitchen. This cream is prepared without heavy cream and cream cheese. It is very versatile, suitable for layering cakes, filling cakes and tubes. Lovers of chocolate desserts will definitely appreciate a custard cake filled with this cream. Join us!!!
Course Desserts Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 80 minutes
Servings
Ingredients
Course Desserts Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. Butter 82%. Milk at room temperature. Flour can be replaced with corn starch (30 g). Sugar is regulated independently, it all depends on your preferences and the chocolate itself. I have 56% cocoa.
    Butter 82%. Milk at room temperature. Flour can be replaced with corn starch (30 g). Sugar is regulated independently, it all depends on your preferences and the chocolate itself. I have 56% cocoa.
  2. In a saucepan with a thick bottom, mix the eggs with sugar, salt and mix everything well with a whisk. Then pour in the flour and mix everything well until smooth, so that there are no lumps of flour. Then milk. Once again, I mix everything well.
    In a saucepan with a thick bottom, mix the eggs with sugar, salt and mix everything well with a whisk. Then pour in the flour and mix everything well until smooth, so that there are no lumps of flour. Then milk. Once again, I mix everything well.
  3. I send it to the fire slightly below average and, with constant stirring, I brew cream.
    I send it to the fire slightly below average and, with constant stirring, I brew cream.
  4. It usually takes me about 10 minutes. When will the first "bulbs" appear) I turn off the heat and stir a little more, because the bottom is very hot and the cream can burn.
    It usually takes me about 10 minutes. When will the first "bulbs" appear) I turn off the heat and stir a little more, because the bottom is very hot and the cream can burn.
  5. Then all the chocolate at once. It can be crushed, but in order for the mass to be hot enough, the chocolate will dissolve well enough. Why do I need to dirty the extra dishes)
    Then all the chocolate at once. It can be crushed, but in order for the mass to be hot enough, the chocolate will dissolve well enough. Why do I need to dirty the extra dishes)
  6. Here is such a chocolate-custard mass turned out. Glossy, homogeneous, moderately thick.
    Here is such a chocolate-custard mass turned out. Glossy, homogeneous, moderately thick.
  7. Cover tightly with plastic wrap and let cool. I put it in the fridge.
    Cover tightly with plastic wrap and let cool. I put it in the fridge.
  8. And only when the chocolate-custard mass cools down well, I whisk the softened butter white. In principle, if desired, you can add less oil or not put it at all. But this gives the cream durability and splendor. Besides, we love it very much, we don't count calories, so take a walk, take a walk.
    And only when the chocolate-custard mass cools down well, I whisk the softened butter white. In principle, if desired, you can add less oil or not put it at all. But this gives the cream durability and splendor. Besides, we love it very much, we don't count calories, so take a walk, take a walk.
  9. When the chocolate-custard base cools down, it will become much denser.
    When the chocolate-custard base cools down, it will become much denser.
  10. For convenience, I transfer it to a larger container.
    For convenience, I transfer it to a larger container.
  11. And combine the base with the oil. I do it very carefully, in small portions. First, add a few spoonfuls of chocolate base to the butter. Because if the temperatures are different, the cream can easily exfoliate, it is not critical, but it is better not to do this. If this suddenly happens, lower the bowl into warm water for a few seconds and mix well. The cream will lose its splendor, but it will still be very tasty.
    And combine the base with the oil. I do it very carefully, in small portions. First, add a few spoonfuls of chocolate base to the butter. Because if the temperatures are different, the cream can easily exfoliate, it is not critical, but it is better not to do this. If this suddenly happens, lower the bowl into warm water for a few seconds and mix well. The cream will lose its splendor, but it will still be very tasty.
  12. That's about the figure I put together.
    That's about the figure I put together.
  13. And then I combine everything.
    And then I combine everything.
  14. Beat well with a mixer.
    Beat well with a mixer.
  15. Here is such a cream turns out. Very fragrant, delicious.
    Here is such a cream turns out. Very fragrant, delicious.
  16. Homogeneous, fairly stable.
    Homogeneous, fairly stable.
  17. And ready to use...
    And ready to use...
  18. Real chocolate, fragrant, moderately sweet and not difficult to prepare. I really hope that you liked the recipe and it will be useful. All the brightest and kindest!!!
    Real chocolate, fragrant, moderately sweet and not difficult to prepare. I really hope that you liked the recipe and it will be useful. All the brightest and kindest!!!
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