Name: Callebaut Milk Chocolate Pastry Cream
Ingredients: 39 grams Caster Sugar (Granulated Sugar can be used as a substitute); 56 grams Egg Yolks; 11 grams Corn Starch; 297 grams Whole Milk; 98 grams Callebaut 823 33.6% Milk Chocolate Callets

Callebaut Milk Chocolate Pastry Cream

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Servings: Grams

Ingredients

39 grams Caster Sugar Granulated Sugar can be used as a substitute
56 grams Egg Yolks
11 grams Corn Starch
297 grams Whole Milk
98 grams Callebaut 823 33.6% Milk Chocolate Callets

Instructions

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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Callebaut Milk Chocolate Pastry Cream

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