Small jars of under-to-do chocolate cream – LE PARFAIT® | BOUTIQUE OFFICIELLE
Heat a large amount of water in a saucepan with a thermoplonger set to 80 ° C. In a bowl, pour the sugar, salt, cocoa and cornstarch. Mix. In a saucepan, heat the milk and the cream, cut the heat...
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Ingredients
- Whole milk 500 ml
- Whole liquid cream 200 ml
- Egg yolks 3
- Sugar 90 g
- Salt 2 g
- Cornflour 40 g
- Cocoa (bitter, powder) 30 g
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