In a saucepan pour the milk and add the flour. Stir (preferably with a whisk) until smooth. Add the vanilla sugar (you can still call for sugar because the original recipe is still going on 200 g of sugar, but for me too sweet it turns out!). Put on the fire. Bring to a boil, stirring constantly (preferably not high heat, so it doesn't stick) and cook over low heat until thick. Then remove from heat and immediately throw in a hot chocolate (best to pre-break the chocolate so it will melt faster) and stir until chocolate is completely dissolved. Then this mixture cool completely.

Pull the butter out of the fridge, give it a little stand in the heat, so that it became soft. Then make butter with a mixer until white.

Chocolate mass, gradually adding the butter, a good to knock down. All your cream is ready!

If you want to use this cream as a base for the fondant, cover the cake with cream and put in refrigerator for an hour. Then remove from the refrigerator and begin to align (well-aligned, if the pre-hold spatula in warm water and wipe with a towel, that is, that spatula was warm).

Below you can see photos of cakes in which I used this cream as a base for paste. Hope you enjoy the recipe and enjoy the meal and clear recipes!