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CHOCOLATE CUSTARD CREAM

Chocolate custard ideal for filling various desserts.

Difficulty level

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
Final composition

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.

Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker