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Print Recipe
Chocolate Custard Recipe
Hello everyone!!! 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 without fat cream and cream cheese. 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
Cuisine French
Cook Time 80 minutes
Servings
Ingredients
Course Desserts
Cuisine French
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. Butter 82%. Milk at room temperature. Flour can be replaced with corn starch (30g). 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 (30g).
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, combine the eggs with sugar, salt and mix everything well with a whisk. Then add the flour and mix everything well until smooth, so that there are no lumps of flour. Then the milk. Again, I mix everything well.
    In a saucepan with a thick bottom, combine the eggs with sugar, salt and mix everything well with a whisk. Then add the flour and mix everything well until smooth, so that there are no lumps of flour. Then the milk. Again, I mix everything well.
  3. I send it to the fire a little below average and with constant stirring, I brew the cream.
    I send it to the fire a little below average and with constant stirring, I brew the cream.
  4. It usually takes me about 10 minutes. When the first "bulbs " appear) I turn off the fire and stir it just a little more, because the bottom is very hot and the cream can burn.
    It usually takes me about 10 minutes. When the first "bulbs " appear) I turn off the fire and stir it just 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 the mass is 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 the mass is 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, uniform, moderately thick.
    Here is such a chocolate-custard mass turned out. Glossy, uniform, moderately thick.
  7. Cover with plastic wrap in contact and allow to cool. I put it in the refrigerator.
    Cover with plastic wrap in contact and allow to cool. I put it in the refrigerator.
  8. And only when the chocolate-custard mass cools down well, I beat the softened butter until white. In principle, if desired, you can add less oil or do not put it at all. But it gives the cream stability and splendor. Plus, we love it very much, we don't count calories, so walk, walk.
    And only when the chocolate-custard mass cools down well, I beat the softened butter until white.
In principle, if desired, you can add less oil or do not put it at all. But it gives the cream stability and splendor. Plus, we love it very much, we don't count calories, so walk, walk.
  9. When the chocolate-custard base cools, it will become much denser.
    When the chocolate-custard base cools, 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 connect the base with the oil. I do this very carefully, in small portions. First, a few spoons of chocolate base to the oil. Because if the temperatures are different, the cream can easily be stratified, not critical, but it is better not to do so. If, suddenly, it happened, lower the bowl for a few seconds in warm water and mix well. The cream will lose its splendor, but it will still be very tasty.
    And connect the base with the oil. I do this very carefully, in small portions. First, a few spoons of chocolate base to the oil. Because if the temperatures are different, the cream can easily be stratified, not critical, but it is better not to do so.
If, suddenly, it happened, lower the bowl for a few seconds in warm water and mix well. The cream will lose its splendor, but it will still be very tasty.
  12. That's about the number I put together.
    That's about the number 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 is obtained. Very fragrant, delicious.
    Here is such a cream is obtained. Very fragrant, delicious.
  16. Homogeneous, fairly stable.
    Homogeneous, fairly stable.
  17. And ready to use...
    And ready to use...
  18. This chocolate, flavorful, moderately sweet and not difficult to prepare. I really hope that you liked the recipe and it will be useful. All the most bright and kind!!!
    This chocolate, flavorful, moderately sweet and not difficult to prepare.
I really hope that you liked the recipe and it will be useful.
All the most bright and kind!!!

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