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Crema de patiserie cu ciocolata

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Choux a la
creme o
prajitura
clasica

Tarte cu mere
si vanilie
Prajitura cu
mere, vanilie si
scortisoara

Indiene de
cofetarie cu
frisca si
ciocolata o
prajitura
clasica

Negresa cu
nuca si
ciocolata un
desert simplu
si gustos

Coliva
traditionala
simbol al
Posted on 5 mai 2015 crestinatatii,
ofranda
liturgica si chip
al credintei in cele vesnice
Crema de patiserie cu ciocolata
Crme ptissire au chocolat crema de patiserie cu ciocolat este versiunea cu ciocolat a
binecunoscutei creme de vanilie. Ingredientele sunt aceleai, la care se adaug ciocolat i GOOGLE+
cacao; modul de preparare este identic; utilizrile sunt asemenea cremei de vanilie de
obicei, ca umplutur pentru gogoile din aluat oprit (ecler, proterol etc) i tarte.
Ingrediente Crema de patiserie cu ciocolata
4 glbenuuri
150 g zahr
40 g amidon
500 ml lapte
2 linguri rom brun
50 g unt
30 g cacao neagr
100 g ciocolat neagr (tocat)

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3/26/2017 Cremadepatiseriecuciocolatasimonacallas
SimonaCallas
Preparare Crema de patiserie cu ciocolata
Addtocircles
Glbenuurile se amestec bine cu zahrul i romul. Se adaug cacao i amidonul, se
omogenizeaz. Laptele se nerbnt i se toarn n r subire peste amestecul cu
glbenuuri. Se pune totul la bain-marie i se erbe timp de circa 5 minute, amestecnd
continuu, pn cnd se ngroa. Se ia de pe foc, se ncorporeaz ciocolata, se amestec
pn cnd se dizolv. Apoi se adaug untul, se omogenizeaz. Se transfer crema ntr-un bol
curat i uscat, se acoper cu folie alimentar de plastic i se d la rece pentru cteva ore (sau
pn a doua zi).

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English recipe
Crme ptissire au chocolat or chocolate pastry cream is the delicious chocolate version
of the famous vanilla pastry cream. Its silky, easy to make and its great on choux pastry
based desserts and tarts.
Ingredients
4 egg yolks
150 g white sugar
40 g cornstarch
500 ml milk
2 tablespoons of dark rum
50 g butter
30 g black cocoa
100 g chopped dark chocolate

Directions
In a pot, whisk egg yolks, sugar, rum, cocoa and cornstarch. Bring the milk to a simmer and
pour gradually over the eggs mixture, stirring vigorously. Cook the composition over low heat
(or better on water bath), for about 5 minutes, whisking constantly, until the cream thickens.
Take the pot o the heat and whisk in the chocolate until melted. Finally add the butter and
homogenize. Make sure all the butter and chocolate are melted. Transfer the cream to a
clean, dry bowl, cover with plastic wrap and refrigerate until cool (at least 2 hours or
overnight).

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