Lovers of sweet and caring mothers are usually engaged in baking and creating desserts in their kitchen, not too trusting the quality of the purchased treats. Among all the fillers 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", interlaced by it, acquires a completely new and very interesting taste sound. Some sweet tooth avoid this cream, fearing for the grace of the figure. They can be invited to use a custard without oil, much less high-calorie, but still delicious. And what kind of 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: option of the first layer
There are two ways to make custard chocolate cream. 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 increasing the dose of the thickener. But we will consider the preparation of a cream.
A quarter liter of milk is heated fatter with half a bar of chocolate, crushed at least in the squares. When the chocolate melts, the milk is removed from the heat. Two yolks with an incomplete glass of sugar (150 grams) are well beaten in a bowl. After the mixture is whitened, starch with flour (a large spoon) and three tablespoons of cocoa powder are poured into it. All components mix well, and chocolate milk is poured into the bowl gently, with the thinnest trickle, with constant operation with a whisk. Having achieved uniformity, place the dishes on the slowest light and cook until the mass becomes completely smooth and homogeneous. You can stop here: such a custard without oil is already tasty. But it nevertheless becomes ideal with the addition thereof. If you allow yourself to indulge in a tasty treat without regard to calories, after cooling the base, it is whipped with a thawed 100 gram slice of oil.
Crème anglaise: no thickeners
This method also produces a wonderful chocolate custard. The recipe includes a lot of yolks - they contribute to the cream finding the desired consistency. From six eggs, the yolks are separated and very well, until foam breaks with three quarters of a glass of faceted sugar. Then milk is poured, quite a bit, about a third of a glass, with three tablespoons of cocoa powder, and whipping continues. When the uniformity of the mixture satisfies you, the bowl with it is put on a quiet fire, and the cream is brewed with continuous stirring. It thickens very quickly, beginning to resemble a dense, but not strong semolina. While the cream cools, soft butter (one third of a kilogram) is well beaten with a mixer. The maximum speed is selected. Chocolate custard will be especially delicious if you take chocolate butter. When it becomes lush, the yolk component is slowly introduced into it with a whisk or a mixer at low speed. Delicious filling is ready.
Fancy cream
As you noticed, any chocolate custard is prepared in milk. However, there are unsuccessful people whose birthday is constantly on the post (and they observe it). There are also individuals who are allergic to all dairy products. In both cases, it’s not necessary to sadly give up a delicious dessert: you can make a chocolate custard that fully meets the given conditions. Regular milk is replaced by coconut (more expensive, but safe for health and not forbidden by fasting). The oil introduced in the last stage is deleted from the list or replaced with a thickened vegetable. The remaining ingredients and their ratio remain the same, whichever option you choose.
Curd version
A very tender and original chocolate custard is obtained, in which cottage cheese is added. It is prepared no more complicated than all other variations.
Six flours are sifted in half a liter of milk. The mixture is boiled over a quiet fire until it reaches a good density, and set aside to cool. A pack of butter (200 grams) is well ground, 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 the 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 mixed with three tablespoons of good flour so that there are no lumps, and brewed until thickened. In hot form, the mass is combined with a can of condensed milk and three tablespoons of cocoa and mixed until a homogeneous consistency. In the meantime, the base hardens, a 200-gram block of softened good butter is whipped to splendor. You can replace the oil with heavy cream, only take them in a slightly smaller amount. In the whipped butter / cream, the second mass is introduced in portions, with intermediate thorough kneading.
Tips and Tricks
Despite the rather simple technology for the preparation of custard, sometimes the hostesses experience grief with him. Some mistakes can be avoided, others can be corrected - and the chocolate custard will be perfect.
- If you settled on a yolk recipe, take the trouble to take more time to whisk. The better the yolks are processed, the more airy and tender the cream will turn out.
- The connection of different masses should be carried out as slowly as possible, in small doses, with intensive mixing.
- If the custard base is liquid, do not be afraid to return it to the stove: it is cooked without compromising quality.
- If you find lumps in the cream, do not rush to get upset. They just need to be wiped through a fine sieve.
- You are afraid that the cream will burn - cook it in a water bath. Cooking will take more time, but there will definitely not be ugly inclusions.
You can give the cream a more refined taste by adding a little instant coffee to it along with cocoa or chocolate. It is bred in milk at the stage of its heating.