Chocolate pastry cream for freezing
Recipe of Francesco Boccia
World Pastry Champion
Ingredients
- 220 g whole milk
- 15 gsugar
- 45 g glucose syrup
- 60 gcream
- 30 gdextrose
- 15 g rice starch
- 80 g egg yolks
- 1 gsalt
- 105 g 66% dark chocolate couverture
- 15 g GELECTA COLD
Sign up for newsletter
You must subscribe to the newsletter to view the recipe.
![Chocolate pastry cream for freezing](https://www.gelecta.it/media/pages/media/9f318386d0-1693998534/gelecta-crema-pasticcera-da-congelamento-al-cioccolato-detail-01-1920x1920-q90.jpg)