Recipe
Complete the following Essential beforehand
Ingredients
- 500 g Whipping cream
- 500 g Whole milk
- 200 g Egg yolks
- 100 g Sugar
Recipe
Bring the cream and milk to a boil and pour into the premixed egg yolk-sugar combination (without blanching).
BAKING: Heat to 84°C (185°F). Strain and use immediately or quickly cool and use later.
Bring the cream to a boil. Combine the egg yolks and sugar.
Stir the two mixtures together and cook to 84/86° C (183/187° F) until it coats the back of a spoon.
Strain through a chinois and cool down quickly if not used straight away.
Emulsify the hot and strained custard with the melted P125 COEUR DE GUANAJA with a rubber spatula like for a ganache in order to get a smooth, shiny and elastic texture.
Perfect the emulsion with an immersion blender making sure not to incorporate any air bubbles and working at a temperature between 35 and 45° C (95/113° F).
This technique guarantees a creamy texture even after freezing and thawing.