Chocolate Pastry Cream by Magefesa USA



  • 1- 3/4 Cup milk.
  • 3/4 Cup 35% fat cream.
  • 1/3 Cup sugar.
  • 6 Egg yolks.
  • 1 – 1/4 Cup black chocolate frosting.
  • 1/8 Cup aged rum.


Heat milk and cream in a Non-stick aluminum Magefesa saucepan.
With a Ghira Magefesa blender, using the whisk attachment, whiten the egg yolks with the sugar.
While the blender is still working, gradually incorporate milk to the whitened yolks. The milk should not be too hot to prevent egg yolks from curdling.
Transfer to a Non-stick aluminum Magefesa saucepan and heat over low heat. Add rum and stir until thicken and homogeneous.
Melt the chocolate frosting in the hot cream.
When heating creams made of egg, we have to pay attention to temperature. As a general rule it should not go over 170 ºF to prevent the egg yolks from curdling. If the cream boils, it will get lumpy.
This can be fixed by passing the cream through a very fine mesh strainer.

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