Chocolate Cream
Filling
2 ¾ cups milk
7 egg yolks
6 tbsp all purpose flour
¾ cup extra fine granulated sugar
3 tbsp confectioner’s sugar
7 g (1 envelope) unflavored gelatin +2 tbsp water
1 tsp vanilla extract
2 ½ cups heavy cream
2 cups pecans or walnuts
12 ounces white chocolate
Variation: 16 ounces bittersweet OR milk chocolate |
Beat the heavy cream with the confectioner’s sugar until form peaks and set aside on
refrigerator.
In another bowl ,beat yolks ,add sugar ,beat until pale yellow, add vanilla, reduce beater
speed, add flour.
Bring the milk to boil on a large size saucepan (watch carefully , it can’t burn
),pour the yolks mixture in the milk, low the heat; if starts crumble ,remove from heat
and stir, return to heat ,stir constantly until cooked. Do not let it burn, it will ruin
the recipe.
Put this mixture on a large size bowl, beat, keep beating and start adding the chocolate
little amounts at a time until it finishes. The mixture will be warm, keep beating until
cooled. Stop beating.
Fold in the gelatin previously dissolved in the water, warmed and cooled .Fold in the
heavy cream mixture that was on refrigerator. Fold in pecans, carefully ,do not stir. Put
for a while on refrigerator. Ready to use.
If you are going to make a fancy decoration on the cake , make a ring of buttercream on
the sides of the cake layer because the pecans do appear irregular on the sides of the
cake if you don’t do that.
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