Dark sugar free chocolate pastry cream
Dark chocolate pastry cream (or crème pâtissière) is like the richest, creamiest pudding you can imagine – meant as a filling for cakes, tarts and pastries such as cream puffs, cupcakes or éclairs. Based on Finest Belgian Dark Chocolate with standard three-drop fluidity (3drops) this easy recipe yields a delicious dark chocolate pastry cream with an intense chocolate flavour – perfect for turning your gourmet pastries into an incredible chocolate indulgence. Alternatively, you could also use the Single Origin chocolates, for more acidic and aromatic flavour notes or to create unique pairings with fruits, spices, coffees and teas, or other ingredients.
Pastry cream - sugar free
Mix the egg yolks with the maltitol and add the corn starch.
Bring milk and isomalt to a boil. Temper the egg yolk mixture with it. Bring the whole to a boil again.
Pour the boiling mixture onto the chocolate, emulsify and leave to cool in refrigerator immediately.