Cream for a pancake cake
Description
The dish is prepared without unnecessary complications. Making the cream for a pancake cake is quite simple. The most important thing is to follow the recipe precisely. The success of this cream lies in the details. First, heat the cream almost to boiling—do not let it actually boil! Next, beat the egg yolk with sugar, then gradually, in small portions, add the hot cream, making sure the yolk doesn't cook. It's very important to keep stirring continuously during this process. Then, heat the cream over a water bath for 10 minutes, allowing it to thicken well. Finally, add the chocolate, which should melt completely and give the cream a beautiful brown hue. After assembling the pancake cake, refrigerate it for several hours to let it set thoroughly. Good luck! Once ready, the dessert can be served.
Instructions
- 1
Step 1
Pour the cream into a saucepan and place over heat. Bring almost to a boil, but do not let it boil.
- 2
Step 2
Using a whisk or mixer, beat the egg yolks with sugar.
- 3
Step 3
Then, in small portions (tablespoons), gradually add the hot cream to the whipped cream. Do this carefully so the yolks don't cook, while continuously whisking gently.
- 4
Step 4
Pour the mixture into a saucepan and cook over a water bath for about 10 minutes, until it thickens well. Then add the chocolate and let it sit for 4 minutes, allowing the chocolate to melt completely and form a smooth, uniform cream. After that, let the mixture cool down. Our crepe cake filling is ready!