CHOCOLATE CUSTARD CREAM
Chocolate custard ideal for filling various desserts.
Difficulty level
We noticed you're browsing from America. Click here to visit the IRCA Group website dedicated to your region.
Chocolate custard ideal for filling various desserts.
Ingredients
| full-fat milk (3,5% fat) | g 1000 |
| caster sugar | g 200 |
| egg yolk | g 200 |
| SOVRANA | g 30 |
| MINUETTO FONDENTE SANTO DOMINGO 75% | g 350 |
| SINFONIA CIOCCOLATO FONDENTE 76% - in alternatively |
Ingredients
| full-fat milk (3,5% fat) | g 1000 |
| caster sugar | g 190 |
| egg yolk | g 200 |
| SOVRANA | 30 |
| SINFONIA CIOCCOLATO FONDENTE 68% | 380 |
| MINUETTO FONDENTE ECUADOR 70% - in alternatively | |
| MINUETTO FONDENTE MADAGASCAR 72% - in alternatively |
Ingredients
| full-fat milk (3,5% fat) | g 1000 |
| caster sugar | g 180 |
| egg yolk | g 200 |
| SOVRANA | g 40 |
| SINFONIA CIOCCOLATO FONDENTE 56% | g 400 |
| RENO CONCERTO FONDENTE 58% - in alternatively | |
| RENO CONCERTO FONDENTE 64% - in alternatively |
Ingredients
| full-fat milk (3,5% fat) | g 1000 |
| caster sugar | g 130 |
| egg yolk | g 200 |
| SOVRANA | g 45-50 |
| SINFONIA GIANDUIA FONDENTE | g 400 |
| SINFONIA CIOCCOLATO LATTE 38% - in alternatively | |
| MINUETTO LATTE SANTO DOMINGO 38% - in alternatively |
Ingredients
| full-fat milk (3,5% fat) | g 1000 |
| caster sugar | g 120 |
| egg yolk | g 200 |
| SOVRANA | g 50-60 |
| RENO CONCERTO LATTE 34% | g 400 |
| RENO CONCERTO LACTEE CARAMEL - in alternatively |
Ingredients
| full-fat milk (3,5% fat) | g 1000 |
| caster sugar | g 100 |
| egg yolk | g 200 |
| SOVRANA | g 50-60 |
| RENO CONCERTO GIANDUIA LATTE 27% | g 400 |
| SINFONIA NOCCIOLATO BIANCO - in alternatively | |
| RENO CONCERTO BIANCO 31,50% - in alternatively | |
| SINFONIA CIOCCOLATO BIANCO - in alternatively |
Dry mix the sugar and SOVRANA, add the egg yolks and mix with a whisk.
Boil the milk and add to the mixture, mix well and bring to a low boil.
Stir the chocolate to the custard cream until fully combined.
Cover with film and refrigerate.
Pastry Chef, Chocolatier and Baker
