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It looks delicious. Here’s a simple recipe for customing chocolate cream with layers of biscuits and cream:
Ingredients:
For English chocolate cream:
500 ml whole milk
250 ml thick cream
125 ml of crystalline sugar
4 large egg yolks
60 ml unsweetened cocoa powder
1 teaspoon vanilla extract
A pinch of salt
For the layer of biscuits and cream:
12 to 15 Oreo biscuits (or chocolate sandwich biscuits)
250 ml whipped cream (or whipped topping)
Additional ingredients:
Chocolate chips or chocolate syrup for filling (optional)
Instructions:
1. Preparation of English Chocolate Cream:
In a medium saucepan, heat the milk and the cream thick over medium heat until the mixture is hot, but not boiling.
In another bowl, whisk the egg yolks, sugar, cocoa powder and salt until you get a smooth consistency.
Gradually pour the mixture of warm milk and cream into the egg mixture, constantly whipping to prevent the eggs from scathing.
Put the mixture back in the saucepan and cook over medium-low heat, stirring constantly until the cream thickens (approximately 5 to 7 minutes). The cream should be on the back of a spoon.
Remove the heat and incorporate the vanilla extract. Allow to cool to room temperature.
2. Preparation of the layer of biscuits and cream:
Crush Oreo biscuits into small pieces (you can use a food processor or place them in a plastic bag and crush them with a roller).
In a bowl, incorporate the crushed biscuits with whipped cream to obtain a preparation for biscuits and cream.
3. 3. Editing of the dessert:
In individual verrines or a large dessert dish, add the chocolate cream in layers, then the preparation for biscuits and cream.
Repeat the diapers by ending with a layer of chocolate cream.
4. Fitting (optional):
Decorate the top with crushed Oreo biscuits, chocolate chips or a fillet of chocolate syrup.
5. Refrigeration:
Refrigerate the dessert for at least 2 hours before serving to allow diapers to take and flavors to blend.
Serve fresh and enjoy chocolate, biscuit and cream pastry cream.
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