Chocolate Creme Patissiere

Ingredients:

350 gr fresh milk
150 gr creme fraiche creme (liquid)

3 large egg yolks
1 entire large egg

40 gr flour for all uses

5 gr of gelatin sheets

80 gr sugar
125 gr of chocolate 64%
150 gr of creme fraiche (beaten until getting the yogurt texture)

Put in a bowl with cold water the gelatin sheets to soften.

Put in a metallic bowl the egg yolks, sugar and flour and whisk until well combined all. At the same time put in a casserole the milk with the creme fraiche (not the beaten one) and heat until boiled...

Throw three quarters of the milk boiled content to the eggs mixture and keep in the casserole and in low fire the rest of the milk. At this stage whisk vigorously the eggs content until it becomes an incorporated mixture and then throw back to the casserole with the rest of the milk, mixing slowly without stopping and until the mixture curds. Add then the gelatin sheets well dripped to the mixture and whisk well to fully incorporate. Finaly add the chocoate and mix well to have an absolute chocolate mix cream very well homogenized. Put this cream in a metallic bowl and then cover fully the surface of the cream with a cling film (the reason we do this is to avoid our cream to have on top sort of percussion. Leave it for at least 1 hour to get the room temperature and cool a little.

The main purpose at this stage is to let the cream be in room temperature. In case you don't use within the next three hours, after two hours you may put it on the fridge. Before we use it we slightly whisk it to be soft and easily used (see below tips).

When the cream reaches the room temperature and is not hot anymore, add the creme fraiche beaten and mix well to get the final incorporated result of your cream.

Enjoy!

Love,

Les Delices d' Eleni