It is a delicious, delicate and sweet cream with the addition of chocolate. Suitable for interlayers of honey cake, trifles, biscuit cakes (but with the addition of gelatin in the cream), for puff tubes, for eclairs. Be sure to prepare this cream, it is delicious. This cream is enough for a 22 cm honey cake with 14 cakes. #custard
Ingredients: Eggs (room temp.), Sugar, Vanillin, Cornstarch (can be replaced with flour), Milk, Butter (room temp.), Milka (break into pieces)
Cooking method:
Combine eggs, sugar, vanillin in a saucepan and mix everything.
Add cornstarch and mix everything. There should be no lumps left.
Add milk in parts and mix everything.
We put on medium heat and stir continuously so that no lumps form. We make sure that the bottom does not burn. Cook the cream until thickened (10-15 minutes).
When the cream has thickened, add butter and chocolate. Mix everything thoroughly. The mass should be smooth and uniform. We remove from the fire.
Pour the cream into deep bowls and cover with cling film. We send it to the refrigerator until it cools completely, for two hours.
We get a very delicate and delicious cream 🥰.