CHOCOLATE PASTRY CREAM WITH COCONUT MILK
A plant-based chocolate pastry cream recipe that is easy, delicately creamy, marvelous in flavor and versatile!
A - combine
- 0.025 kg all-purpose flour
- 0.025 kg cocoa powder
- 0.050 kg corn starch
- 0.100 kg demerara sugar
- 0.001 kg salt
B - add, then strain and cook
C - add lastly
- 0.025 kg dark chocolate 70% (chopped)
- 0.025 kg dairy-free butter
Group A - combine the ingredients together. Add a little coconut milk to make a paste, then pour in the remaining liquid and combine.
Strain the mix into a cold saucepan and bring to a simmer, while stirring. Boil 1 - 2 minutes.
Remove from the stove and transfer to a clean mixing bowl.
Stir in the butter, then the chocolate.
Cover the cream with plastic, lightly touching the surface. This prevents a skin from forming on the surface.
Cool to ambiance, then refrigerate 3 hours, or overnight.
To read more on the ingredients used, follow these links below: