Chocolate custard: step by step recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sweet lovers and caring mothers usually bake and create desserts in their kitchens, not trusting the quality of store-bought treats too much. Among all the fillings for cakes, pastries, tubes and eclairs, I especially want to highlight chocolate custard, which can make even the most modest dessert a masterpiece. And the traditional "Napoleon", layered with it, acquires a completely new and very interesting taste sound. Some sweet tooth avoid this cream, fearing for the elegance of the figure. They can be offered to use butter-free custard, which is much lower in calories but still delicious. And what cakes or containers from the dough to use is a master's business. "Stuffing" is in harmony with almost all varieties of the base.

Crème pâtissière: first layer option

There are two ways to make chocolate custard. In the first, starch or flour is present as a thickener. Thanks to this, it can even be served as a completely independent dessert, simply by increasingthickener dose. But we will consider the preparation of the cream.

A quarter liter of fatter milk is heated with half a bar of chocolate, at least crushed into squares. When the chocolate has melted, the milk is removed from the heat. In a bowl, two yolks are well whipped with an incomplete glass of sugar (150 grams). After the mixture has whitened, starch with flour (a large spoonful) and three tablespoons of cocoa powder are poured into it. All components are well mixed, and chocolate milk is poured into the bowl neatly, in the thinnest stream, with constant whisk work. having achieved uniformity, place the dishes on the slowest light and cook until the mass is completely smooth and homogeneous. You can stop there: such a custard without butter is already delicious. But it becomes ideal with the addition of it. If you allow yourself to indulge in something delicious without regard to calories, after the base has cooled, it is whipped with a melted 100-gram piece of butter.

Crème anglaise: no thickeners

This method also makes a wonderful chocolate custard. The recipe includes a lot of yolks - they help the cream to acquire the desired consistency. The yolks are separated from six eggs and very well, until the foam makes their way with three-quarters of a glass of faceted sugar. Then milk is poured in, quite a bit, about a third of a glass, with three tablespoons of cocoa powder, and the beating continues. When the homogeneity of the mixture satisfies you, the bowl with it is placed on a quiet fire, and the cream, with continuous stirringbrewed. It thickens very quickly, starting to resemble a dense, but not strong semolina porridge. While the cream is cooling, soft butter (a third of a kilogram) is well whipped with a mixer. The maximum speed is selected. Chocolate custard will be especially tasty if you take chocolate butter. When it becomes lush, the yolk component is slowly introduced into it with a whisk or mixer at low speed. The delicious stuffing is ready.

Fancy cream

As you noticed, any chocolate custard is prepared with milk. However, there are unfortunate people whose birthday constantly falls on fasting (and they observe it). There are also individuals who are allergic to all dairy products. In both cases, it is not necessary to sadly refuse a delicious dessert: you can build a chocolate custard that fully meets the given conditions. Ordinary milk is replaced with coconut milk (more expensive, but safe for he alth and not forbidden to fasting). The oil introduced at the last stage is deleted from the list or replaced with a thickened vegetable oil. The rest of the ingredients and their ratio remain the same, whichever option you choose.

Curd version

Chocolate custard with cottage cheese added is very tender and original. It is no more difficult to prepare than all other variations.

Six tablespoons of flour are sifted into half a liter of milk. The mixture is boiled over the quietest fire until it acquires a good density, and is set aside.cool down. A pack of butter (200 grams) is well rubbed, and then whipped with 150 grams of sugar and five tablespoons (possibly with a slide) of cocoa powder. In another container, the same manipulations are carried out with cottage cheese. It will go 100-200 grams, depending on your culinary views. All three substances are combined and the cream can be used for its intended purpose.

Caramel cream

In previous recipes, we considered the use of sugar, but its use is by no means necessary. Moreover, you can get even more delicious than usual chocolate custard if you replace sugar with condensed milk - both regular and boiled. A faceted glass of warm milk is stirred with three tablespoons of good flour so that there are no lumps, and brewed until thickened. When hot, the mass is combined with a can of condensed milk and three tablespoons of cocoa and kneaded to a homogeneous consistency. In the meantime, the base is cooling, a 200-gram bar of softened good butter is whipped until fluffy. You can replace the butter with heavy cream, only you need to take them in a slightly smaller amount. The second mass is introduced into whipped butter / cream in portions, with intermediate thorough mixing.

Tips and secrets

Despite the rather simple technology for making custard, sometimes housewives have troubles with it. Some mistakes can be avoided, others corrected - and the chocolate custard will turn out perfect.

1. If you settled on the yolk recipe, take the trouble to take it to whippingmore time. The better the yolks are processed, the more airy and tender the cream will turn out.
2. The connection of different masses should be carried out as slowly as possible, in small doses, with intense stirring.
3. If the custard base is runny, don't be afraid to put it back on the stove: it will finish cooking without sacrificing quality.
4. When you find lumps in the cream, do not rush to get upset. They just need to be rubbed through a fine sieve.
5. If you are afraid that the cream will burn - boil it in a water bath. Cooking will take more time, but there will definitely be no ugly blotches.

You can give the cream a more refined taste by adding a little instant coffee along with cocoa or chocolate. It is diluted in milk at the stage of its heating.