Chocolate pastry cream for freezing

Recipe of Francesco Boccia
World Pastry Champion

POWERED BY

Gelecta product

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
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Chocolate pastry cream for freezing
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