Chocolate Custard Creams
Mix cold milk with equal weight of cornstarch in a mixing bowl. Boil the rest of the milk with sugar if required. Pour 1/3 of hot milk onto the starch preparation, then pour back into the saucepan and bring to a boil. Remove from the stove, add chocolate into the hot cream, and allow cooling down in the refrigerator before using.
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This custard cream base can be used to make mousseline, chiboust, diplomat, and other custard-based creams. This custard cream is bakestable, so great for Parisian flan, or Danish pastries! You can very easily flavour the custard by adding an infusion to the milk (such as vanilla, coffee, tea, or aromatic herbs). Make the infusion in pure milk and scale again the milk afterwards to obtain the right quantity. You can also replace the milk by fruit juice or puree. These recipes are egg-free, to keep the best flavour of the chocolates, but if you prefer to use eggs you can add the required quantity to all the recipes. This also works very well!
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