Chocolate Cocoa Pastry Cream for Cake
A cream made especially for chocolate lovers! This chocolate cocoa pastry cream for cake is a great way to add variety to your desserts, homemade cakes, or pastries. With this recipe, you can make a delicious chocolate-flavored custard. It's very easy and convenient to work with. Chill the cream before using it.
mariya
Recipe author
Chocolate Cocoa Pastry Cream for Cake
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 %
4 g
Fats 27 %
14 g
Carbohydrates 65 %
33 g
269 kcal
GI:
12
/
0
/
88
- Crack the eggs into a bowl and beat them a little with a mixer on the lowest speed. Then sift in the required amount of all-purpose white flour, breaking up any lumps. Add the sifted flour to the beaten eggs. Also pour in 1/10 of the milk meant for the cream and beat everything together on the lowest speed, just to combine — there's no need to beat hard. 2. Pour the rest of the milk into a heatproof bowl or small saucepan and add all the sugar. Stir, then add the cocoa powder. Set the pan with the milk and the rest of the ingredients over low heat. Warm the contents and stir until all the ingredients are fully dissolved. Then take the pan off the heat. 3. Pour about 1/4 of the hot milk from the pan into the bowl with the egg-and-flour mixture. Beat it again with a mixer on low speed until smooth. Pour the resulting mixture back into the pan with the remaining hot milk. 4. Return the pan of milk to the heat. Cook the cream over low heat, stirring constantly so no lumps form as it heats. Don't let the cream boil. As soon as the first bubbles begin to appear on the surface, take the pan off the heat. 5. Using a mixer, blend the still-hot cream until smooth. Press plastic wrap against the surface of the cream so a skin doesn't form, and leave it until completely cool. 6. Take the butter out of the fridge so it softens. Once the cream has cooled, add the butter and beat with a mixer on medium speed. The result should be a fluffy, airy cream with a bold chocolate flavor. Before using the cream, chill it in the fridge first. Happy baking!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat - 64 kcal/100g
- Milk 3.2% fat - 60 kcal/100g
- Milk 1.5% fat - 47 kcal/100g
- Concentrated milk 7.5% fat - 140 kcal/100g
- Milk 2.5% fat - 54 kcal/100g
- Whole durum wheat flour, fortified - 333 kcal/100g
- Whole durum wheat flour, all-purpose - 364 kcal/100g
- Fine pastry flour - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Unsalted table butter - 709 kcal/100g
- Unsalted farmer's butter - 661 kcal/100g
- Salted farmer's butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Chicken egg - 80 kcal/100g
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