I tested yesterday and validate this recipe for chocolate custard filling for éclairs and religieuses. Technically, I'm not completely at the point since my cream was grainy but gustatorily, it was very good so I intend to keep it like it is.
Custard Chocolate: (approximately 800 g)
Ingredients:
70 cl whole milk
Sugar 120 g
50 g of cream powder ( powder or cornstarch )
120 g of egg yolk ( ~ 6 )
50 g unsalted diced butter at room temperature
120 g dark chocolate 70%
Technique:
1 - Measure the milk and place in a saucepan .
2 - Bring to a boil and meanwhile, mix the powder and sugar in a bowl dry . Separate the yolks and whites of incorporating into the device. Mix without whitening preparation.
3 - Pour a little boiling milk on the device stirring .
4 - Put the mixture into the pan and boil over high heat , whisking (minimum 1 min 30 health issues ) .
5 - When the preparation thickens , remove from heat and add butter and grated chocolate.
6 - Spread the mixture on a film plate and wrap in cling film carefully .
7 - Let it cool in the refrigerator immediately .
First test :
I think I did not heated fast enough milk because a film of caramelized milk is formed at the bottom of the pan before the milk mud. This film was found in the preparation step 4, so I had to use a strainer to prevent it remains in the cream. It was grainy probably due to the manipulation that I can do. A remake so well for the master.
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