Chefotheque

Recipe: CREMA DE CHOCOLATE

Published: 07/09/2020

Indications

1º Cocer la mitad de la leche y la nata

2º mezclar la mitad de la leche fria con el azucar y las yemas.

3º Realizar una inglesa con el azucar y las yemas (80ºC).

4º Emulsionar con la cobertura fundida y reservar 12 horas minimo en nevera.

5º Con una cuchara caliente realizar una canelle y decorar al gusto.

Ingredientes de CREMA DE CHOCOLATE:

Ingredient

Quantity

Destination / use

Ingredients:

NATA 35% FEIRACO

1000 gr.

Leche entera

1000 gr.

Yemas de huevo

400 ml.

Azúcar blanco

200 gr.

Cobertura Caozelo noir 66%/cj 20Kg

420 gr.

Allergens

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CREMA DE CHOCOLATE

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Source ingredient		Equivalent ingredient from your Database
NATA 35% FEIRACO (gr.)
Leche entera (gr.)
Yemas de huevo (ml.)
Azúcar blanco (gr.)
Cobertura Caozelo noir 66%/cj 20Kg (gr.)

Source ingredient

Equivalent ingredient from your Database

NATA 35% FEIRACO (gr.)

Leche entera (gr.)

Yemas de huevo (ml.)

Azúcar blanco (gr.)

Cobertura Caozelo noir 66%/cj 20Kg (gr.)