Callebaut Milk Chocolate Pastry Cream

Callebaut Milk Chocolate Pastry Cream

Servings: 500 Grams



  • Emulsify the caster sugar and egg yolks.
  • Once Emulsified, mix in the corn starch.
  • Bring the whole milk to a boil and temper the egg yolk mixture with it. Now bring the whole mixture to a boil again.
  • Pour the boiling mixture onto the chocolate, emulsify & leave to cool in refrigerator immediately.

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