Iced pastry cream

Artisan
Restaurateur
sosa - Iced pastry cream

Ingredients

1050 g Milk 100 g Whipping Cream 80 g Egg yolks 150 g Dextrose 80 g Acacia Honey 10 g Glucose DE60 40 g Cornstarch 30 g Rice flour 400 g EXTRA BITTER 61% COUVERTURE 30 g Glycerine

Bring the milk and the cream to the boil with the honey, glucose DE 60 and glycerine. Whisk together the starch, rice flour and dextrose, then add the egg yolks. Combine the boiling milk and cream with the mixture and boil for 2-3 minutes. Gradually combine with the chocolate and whisk to obtain a perfect emulsion.

Carles Mampel
Chef’s tip
Carles Mampel

This recipe can be used for a frozen dessert or other frozen product.