White sugar free chocolate pastry cream

A homemade white chocolate pastry cream (or crème pâtissière) should have a deliciously sweet, milky taste, and a very rich and creamy pudding-like texture. This recipe delivers you the cream you're after - creamy in taste, firm enough in texture. It can be used as filling for viennoiserie, cakes, tarts and pastries such as cream puffs, cupcakes or éclairs. You can also easily pair this white pastry cream with a broad range of fruity flavours such as raspberry, passion fruit, mango, strawberry, etc. With this easy recipe based on Finest Belgian Chocolate with standard fluidity - indicated with 3drops on the packaging - you'll achieve great end results.

Pastry cream - sugar free

Ingredients Preparation
  • 945g
    3.6% full cream milk
  • 120g
  • 60g
  • 190g
    egg yolks
  • 35g
    corn starch
  • 250g

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.

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