Chocolate Butter Custard with Starch
Today, oil creams have lost their former popularity, they are being replaced everywhere with mousses, soufflés and whipped cream. And in the old Soviet books, butter cream was called cream. I really love different types of butter creams and use them with pleasure for a layer of cakes . Any such buttercream is a win-win option for sponge cakes . And so that it is not cloyingly sweet and fatty, you need to use the right recipes. Delicate and very tasty chocolate butter custard with starch is one of those that I want to share. A step-by-step recipe with a photo demonstrates the preparation in detail.
Cream Ingredients:
- butter - 250 gr;
- dark chocolate - 150 gr;
- sugar - 100 gr;
- chicken eggs - 2 pcs.;
- milk - 125 ml;
- corn starch - 1 tbsp. with a slide;
- cognac - 2 tbsp.
How to make Chocolate Butter Custard Cake
Break the eggs into a saucepan, mix them with sugar and starch, grind until white and pour in the milk. We stir our mixture.
On medium heat with constant stirring, bring our mass to a thickening. When the first bubbles appear, remove the saucepan from the heat. Let the cream cool for a couple of minutes and add chocolate. I have a confectionery, in discs, just break an ordinary chocolate bar into pieces.
Stir the cream until smooth. it turns out a beautiful chocolate mass - shiny and fragrant. It must be cooled to room temperature, add cognac and mix.
Beat softened butter for 2-3 minutes. Then, one spoon at a time, add the custard. Beat each time until smooth.
When all the custard base goes into the cream, it is ready to use.
Sometimes the oil is not of very high quality and does not absorb additives well. In this case, keep another 50 grams of softened butter to revive the cream if it suddenly exfoliates.
Delicious, smooth and uniform creams and unsurpassed cakes !
