Custard Cream with cocoa, delicious and perfect for filling zeppole, choux pastry, and sponge cake.
Velvety and very creamy, with a good hold, it’s also great for creating soft exterior decorations.
A really simple and flavorful recipe that I will explain to you step by step with photos and descriptions.
To make the chocolate custard cream, you can use two techniques: mine, which is to pour cocoa and flour previously sifted together and then put everything back on the heat, stirring quickly until the powders dissolve, or the traditional one where you pour the hot milk with the eggs and sugar already incorporated into another bowl with the powders and stir until dissolved, before bringing everything back on the heat in the saucepan.
Oh!
Try it also as a spoon dessert accompanied by dry biscuits.
Below, I leave you my other versions of sweet creams.
- Difficulty: Very easy
- Rest time: 1 Hour 30 Minutes
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 egg yolks
- 3/4 cup sugar
- 2 1/2 cups milk
- 3 tbsps cocoa powder (unsweetened)
- 1/3 cup all-purpose flour
- 1 tbsp butter
Tools
- 1 Saucepan
- 1 Whisk
- 1 Bowl
Steps
To make the Chocolate Custard Cream, whisk the egg yolks for a few moments in a bowl with the sugar until you get a light cream.
Heat the milk in a saucepan and add the egg and sugar cream, always stirring with a whisk over low heat.
Turn off the heat and add the sifted cocoa with the flour all together, continuing to stir to avoid lumps.
Put it back on the heat, and without ever stopping stirring the mixture, let it thicken over low heat.
Slowly, the bubbles will disappear from the surface, and the cream will take on the right color and consistency.
Lifting the whisk and creating lines, these will remain clearly visible on the surface.
At the first boil, turn off the heat and add the knob of butter.
Stir again until it melts and transfer the mixture into a bowl with plastic wrap in contact.
This will prevent the formation of the annoying skin on the surface.
Let it cool at room temperature and then refrigerate, always covered, where you can store the cream for a maximum of 48 hours.
