Chocolate custard cream
Description
The recipe won't take much time. This pastry chocolate cream is perfect for making a chocolate "Napoleon" cake, turnovers, cream puffs, profiteroles, or trifles. You can also serve the cream as a standalone dessert with toasted bread, croutons, or sweet pastries. Don't forget about hot drinks like tea, coffee, etc. To ensure the cream sets properly, chill it in the refrigerator for at least 1 hour—it will thicken further as it cools. Serve chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. The richer the color of the cocoa powder, the more chocolatey the cream will turn out.
- 2
Step 2
Pour cold milk into a saucepan or pot with a non-stick bottom. Add granulated sugar and salt, then stir gently.
- 3
Step 3
Add the cornstarch to the cold liquid and stir again; the starch settles to the bottom of the container and may burn. It must be mixed into cold liquid, as it forms lumps in hot liquid.
- 4
Step 4
Next, add the cocoa powder. This ingredient is added to the hot liquid because it contains a small percentage of fat.
- 5
Step 5
So immediately place the container on the stove and heat the milk for 1-2 minutes; the cocoa powder will mix in perfectly. Then reduce the heat to medium and keep stirring the mixture.
- 6
Step 6
Simmer the cream until thickened. This will take you 5 to 8 minutes. Then turn off the heat and stir in high-quality butter.
- 7
Step 7
Cover the cream with plastic wrap, placing it directly on the surface (in contact). Chill for at least 1 hour. The cream will thicken and become denser.
- 8
Step 8
Place it in a pastry bag or a bag and fill eclairs, profiteroles, or simply pipe it into bowls, dessert cups.