Dark Chocolate Pastry Cream
Rate this recipe!
Ingredients
Please note: For product availability and links, please choose your nearest location below.
Unit of Measurement
- 100 g PreGel Five Star Chef Hot Process Pastry Cream - 312078
- 200 g sugar
- 900 g whole milk
- 100 g cream
- 90 g 72% - Fine Dark Chocolate Couverture
Method of Preparation
- Combine sugar and PreGel 5-Star Chef Pastry Select™ Pastry Cream Superior (Hot Process) - 312078 in a bowl; whisk in cream to dissolve the dry ingredients.
- Heat milk on the stove.
- Slowly whisk hot milk into remaining ingredients; transfer mixture back to the pot and return to the stove.
- Bring to a simmer, stirring occasionally; cook for about 1 minute.
- Remove from the heat; add in 72% Fine Dark Chocolate Couverture and stir to incorporate.
- Transfer to a container and cover with plastic wrap, refrigerating until ready to use.