Chocolate custard: step by step recipe

Lovers of sweet and caring mothers usually bake and create desserts in their kitchen, not trusting the quality of purchased delicacies. Among all the fillers for cakes, pastries, straws and eclairs, I especially want to highlight a chocolate custard that can make a masterpiece even the most modest dessert. And the traditional "Napoleon", interlaced with it, acquires a completely new and very interesting flavoring sound. Some sweeties avoid this cream, fearing for the grace of the figure. They can be offered to use a custard without oil, much less caloric, but still delicious. And what cakes or containers from the dough to use - business master. "Filling" is in harmony with almost all varieties of the base.

Crème pâtissière: variant of the first interlayer

There are two ways to make a custard chocolate cream. In the first, starch or flour is present as a thickening agent. 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 the cream.

A quarter of a liter of milk fats warmer with half a chocolate bar, crumbled at least into squares. When the chocolate melts, the milk is removed from the fire. In a container two yolks with an incomplete glass of sugar (150 grams) beat well. After whitening the mixture, starch with flour (on a large spoon) and three spoons of cocoa powder are poured into it. All the components are well mixed, and chocolate milk is poured into the bowl with the finest trickle, with a constant work of the whisk. After achieving homogeneity, place the dishes on the slowest flame and cook until the mass is completely smooth and homogeneous. You can also stop at this: such a custard without oil is already tasty. But it becomes perfect with the addition of it. If you allow yourself to indulge in delicious dishes without looking at the calories, after cooling the base, it is beaten with a melted 100 g piece of butter.

Crème anglaise: without thickeners

This method also produces a wonderful chocolate custard. The recipe includes a lot of yolks - they help to get cream with the right consistency. From the six eggs are separated yolks and very well, until the foam breaks through with three quarters of a glass of faceted sugar. Then the milk is poured in, just a little, about a third of the glass, with three spoons of cocoa powder, and the whipping continues. When the homogeneity of the mixture satisfies you, a bowl with it is put on a quiet fire, and the cream is brewed with continuous stirring. It grows very fast, beginning to resemble dense, but not strong semolina porridge. While the cream is cooling down, a soft oil (one-third kilogram) is beaten well by a mixer. The speed is selected as the maximum. Especially delicious is a chocolate custard, if you take chocolate oil. When it becomes lush, a yellow component is slowly introduced into it slowly, with a whisk or a mixer at a low speed. Delicious filling is ready.

Unusual cream

As you noticed, any chocolate custard is prepared for milk. However, there are unsuccessful people who have their birthday constantly on the post (and they observe it). There are also individuals who are allergic to all milk products. In both cases, it is not necessary with sadness to abandon the delicious dessert: you can build a chocolate custard that fully meets the given conditions. Conventional milk is replaced with coconut milk (more expensive, but safe for health and not banned by the fasting). The oil introduced at the last stage is deleted from the list or replaced by a thickened plant. The remaining ingredients and their ratio remain the same, no matter which option you choose.

Cottage cheese version

Very delicate and original it turns chocolate custard, which is added cottage cheese. Preparing it is not more difficult than all the other variations.

Six tablespoons of flour are sifted into half a liter of milk. The mixture boils on the quietest fire, until it has a good density, and is left to cool down. A pack of butter (200 grams) is well rubbed, and then it is beaten with 150 grams of sugar and five spoonfuls (it is possible 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, custard chocolate, if you replace sugar with condensed milk - both conventional and boiled. A faceted glass of warm milk is mixed with three tablespoons of good flour so that there are no lumps, and is brewed until thickened. In hot form, 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 stiffens, a 200-gram block of a softened good oil is beaten up to splendor. You can replace the butter with fat cream, only take them in a slightly smaller amount. In the whipped butter / cream, the second mass is introduced portionwise, with an intermediate thorough kneading.

Tips and Secrets

Despite the rather simple technology of preparation of custard, sometimes the mistresses become unhappy with him. Some errors can be avoided, others can be corrected - and the chocolate custard will turn out to be ideal.

1. If you are staying on a yolk recipe, take the time to whip it. The better the yolks are treated, the more airy and gentle it will be.
2. Mixing different masses should be done as slowly as possible, in small doses, with intensive mixing.
3. If the brewed base was thin, do not be afraid to return it to the stove: it will be cooked without compromising quality.
4. If you find clots in the cream, do not rush to get upset. They need to simply wipe through a fine sieve.
5. You are afraid that the cream will burn - cook it in a water bath. Time will take more cooking, but ugly impregnations will not be exact.

You can give the cream a more refined taste, adding to it in parallel with cocoa or chocolate a little instant coffee. It is bred in milk at the stage of its heating.