Description
I want to offer you a recipe of delicious, easy custard. Recipe found on the Internet and use it for a long time and successfully. I like to stuff this cream profiteroles. I think, in cakes, and rolls it will be very appropriate. The cream is very gentle, airy, but the shape holds perfectly, especially after cooling.
Ingredients
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Milk
500 ml
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Cream
150 ml
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Sugar
8 Tbsp
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Flour
5 Tbsp
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Yolk egg
2 piece
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Gelatin
12 g
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White chocolate
100 g
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Dark chocolate
100 g
Cooking
First, pour the gelatin 70 ml water. Sugar and flour mix, add the cream first, then a little milk and mix well to avoid lumps. Add the yolks, RUB well, add remaining milk and simmer until thickened, about 20 minutes. Do not boil! Cream should all the time be stirring to not burnt.
Cream remove from heat and add the swollen gelatin. Mix, divide into two parts. In one, add the white chocolate, broken pieces, the other - dark. Mix well the chocolate has completely dissolved.
Cream, close with cling film and leave until cool. Before using, lightly beat with a blender, it will make the cream even more air.
You can now get it onto the profiteroles. This amount of cream is enough for about 40 - 45 small cakes.
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