Chocolate Pastry cream by Magefesa USA

Magefesa_coffee cup with pastry


  • 1- 2/3 Cup milk
  • 3/4 Cup 35% fat cream
  • 1/3 Cup sugar.
  • 6 Egg yolks.
  • 2/3 Lb Black chocolate frosting.
  • 1/8 Cup aged rum.


Heat the milk and cream in a Non-stick aluminum Magefesa saucepan.
To blanch the egg yolks, place them with the sugar in a Ghira Magefesa blender. With the whisking attachment on, process until white and thick.
With the blender on, gradually pour milk into the blanched yolks. Make sure milk is not too hot to prevent egg yolks from curdling.
Transfer egg mixture to a Non-stick aluminum Magefesa saucepan and heat over low flame. Add the rum and stir until you get a thick homogeneous cream.
Melt chocolate in the heated cream.
When preparing  hot creams with eggs, we need to pay close attention to the milk temperature. As a general rule it shouldn’t go over 185ºF to prevent curdling . If  for some reason the cream ends up boiling, the final texture will turn out rough and granulated.
Get rid of the lumps by passing the cream through a fine mesh strainer.

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