Opalys Pastry Cream

Gelcrem Chaud Crème pâtissière OPALYS Sosa


800 g Milk 200 g Whipping cream 180 g Egg yolks 100 g Caster sugar 50 g SOSA Gelcrem Hot 1 Vanilla bean 100 g OPALYS 33% CHOCOLATE

Heat the cream with the scored vanilla bean and leave to infuse for 20 minutes.
Mix all the ingredients together in a stand mixer, and bring to the boil.
Add the white chocolate and mix again to smooth out the texture.

Javier Guillén
Chef’s tip
Javier Guillén

This pastry cream can be frozen.