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CHOCOLATE PASTRY CREAM

DOWNLOAD THE RECIPE

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)

  • 2.54 g rapeseed oil (to hydrate the powder)

Process

  1. Mix YUMGO Yolk Powder with the water and oil to rehydrate it.

  2. Heat the milk.

  3. Mix the rehydrated YUMGO Yolk Powder 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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