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CHOCOLATE PASTRY CREAM

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crème patissière chocolat.jpg

Ingredients

  • 192.32 g milk or soy milk 

  • 38.46 g of sugar 

  • 19.24 g cornstarch

  • 26.92g dark chocolate

  • 2.54g of YUMGO Yolk Powder + 17.99 g of water (to hydrate the powder) or 20,53 g of Yumgo Yolk Liquid

  • 2.54 g rapeseed oil (to hydrate the powder)

Process

  1. For powder product, mix YUMGO Yolk Powder with the water and oil to rehydrate it.

  2. Heat the milk.

  3. Mix the YUMGO Yolk (Powder rehydrated or liquid) and the sugar, then add the cornstarch.

  4. Add part of the hot milk to dilute and mix well.

  5. Pour the previous mix in the hot milk pan and boil for 2 minutes.

  6. Pour over the chocolate, emulsify, then cool quickly

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