Recipe
Bring the cream and milk to a boil.
Combine the egg yolks, sugar and starch.
Combine with the hot liquid, and cook for 2 minutes on high.
Emulsify the pastry cream with the P125 COEUR DE GUANAJA and set aside in the refrigerator with cling film touching the surface.
Tip: add 10 % of whipped cream to lighten the pastry cream while preserving the chocolate flavor.