The cream is the base of patisserie. It can be made with milk, dark The dark chocolate cream is so good) and white. The white chocolate cream is delicious and perfect to enjoy as a dessert by itself, but also as a filling for cakes, creams, profiteroles, or whatever your imagination suggests. It starts with a base of English cream enriched with lots of chocolate. Very easy to prepare, just be careful not to curdle the English cream, which happens if you cook it at too high temperatures, and remember to prepare it the day before because resting in the fridge is necessary for this kind of preparation. Get ready and make the white chocolate cream with me.
- Difficulty: Medium
- Cost: Cheap
- Rest time: 1 Day
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of white chocolate cream
- 3/8 cup whole milk
- 3/8 cup fresh liquid cream
- 2 Egg yolks
- 2 tbsp Sugar
- 7 oz White chocolate
- 1 tsp Vanilla extract
Tools
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- Saucepan
Preparation of white chocolate cream
We prepare the white chocolate cream being careful not to overheat the English sauce. Mix the yolks with sugar. Add the vanilla essence. The English sauce is a flourless sauce, so it thickens with yolks alone.
Heat the cream and milk, and when they are about to boil, add the yolks and sugar, stirring with a whisk without ever boiling (it should never exceed 185°F) until the cream coats the spoon.
At this point, add the chopped white chocolate to the cream mixing with an immersion blender to incorporate some air. Cover the cream and, once cold, place it in the fridge until the next day.
Storage
You can store the cream in the fridge for two or three days.
