White chocolate cream
Description
The recipe won't take much time. This delicate and delicious white chocolate cream can be used in making many pastries. It's versatile: perfect for layering various cakes, filling éclair tubes, cream horns, or shortbread shells. The cream holds its shape well, but I still recommend soaking cake layers with syrup, as the cream isn't very moist. It's excellent for smoothing cake surfaces and works wonderfully under fondant. You can change the cream's color by simply adding food coloring to the finished cream and mixing well. The white chocolate cream recipe is very simple—you'll easily manage it. Serve chilled.
Instructions
- 1
Step 1
Pour the cream into a saucepan, add the chocolate broken into pieces. Place over medium heat and stir until the chocolate is completely dissolved.
- 2
Step 2
Lightly beat the egg yolks, but not until foamy—just until smooth. Add them to the chocolate-cream mixture.
- 3
Step 3
Stirring, bring to a boil.
- 4
Step 4
Let it simmer for about 2 minutes, stirring constantly, then remove from heat. After that, let it cool.
- 5
Step 5
When the mixture has completely cooled, add the soft butter.
- 6
Step 6
And start beating with a mixer at high speed.
- 7
Step 7
Beat until the cream whitens and increases in volume.