Cream is one of the most versatile creams that you can use as a filling for various pastries and cakes. It is very easy to make and cost-effective. This cream is originally chocolate-flavored, but by adding cocoa powder and saffron, you can prepare it in different colors and flavors.
In many cake and cooking recipes, we come across chocolate cream. This delicious cream is a type of decorative cream used for decorating and beautifying cakes and pastries. Chocolate cream can also be used as a topping for various types of bread. If you prepare the cream with vegetable oil, it can be piped, but it loses its shape over time. However, if melted butter is used, it will maintain its shape and can be used for cake decoration.
1 egg yolk
2 tablespoons cornstarch or wheat starch
1 tablespoon all-purpose flour
5 tablespoons powdered sugar
1 cup milk
2 to 3 tablespoons cocoa powder
50g butter
1/2 teaspoon vanilla
Mix the egg yolk with the cocoa powder and powdered sugar thoroughly. After mixing, stir a little. Dissolve 2 tablespoons of cornstarch and 1 tablespoon of flour in a bit of milk to avoid clumping. Add the remaining milk and place the mixture over low heat, stirring constantly with a whisk until it thickens a bit. Once it starts thickening, whisk faster. When the milk and starch mixture has thickened slightly, remove it from the heat and quickly combine it with the egg mixture, stirring rapidly to avoid cooking the eggs. Place the mixture back on the heat, add the butter and vanilla, and stir until it reaches the desired thickness and consistency. After cooking, transfer it into a container and cover it with plastic wrap to prevent a skin from forming on the surface.
Enjoy your thick cocoa cream!
