Milk cream and chocolate pie: make it if you desire a creamy dessert
published on 22 November, 2018 at 11:59
Ingredients:
Shortcrust pastry:
300 gr of flour
50 grams of cocoa powder
120 gr of sugar
150 of Butter
3 Yolks
300 gr of flour
50 grams of cocoa powder
120 gr of sugar
150 of Butter
3 Yolks
Milk cream:
400 grams of milk
80 grams of sugar
50 grams of cornstarch
1 teaspoon of honey
1 sachet of Vanillin
400 grams of milk
80 grams of sugar
50 grams of cornstarch
1 teaspoon of honey
1 sachet of Vanillin
Directions:
Shortcrust: in a bowl add butter and flour, then add egg yolks, sugar and cocoa. Work the mixture until it is homogeneous and leave it in the fridge for 30 minutes.
Cream: pour the milk into a saucepan and add sugar, vanillin and honey. Bring to a boil and add the starch. Stir until a thick cream is obtained. Let it cool.
Then roll out the pastry, cover with parchment paper and bake with vegetables at 356°F (180°) for 25 minutes. Then fill with the cream, decorate with strips and cook for another 15 minutes.
Shortcrust: in a bowl add butter and flour, then add egg yolks, sugar and cocoa. Work the mixture until it is homogeneous and leave it in the fridge for 30 minutes.
Cream: pour the milk into a saucepan and add sugar, vanillin and honey. Bring to a boil and add the starch. Stir until a thick cream is obtained. Let it cool.
Then roll out the pastry, cover with parchment paper and bake with vegetables at 356°F (180°) for 25 minutes. Then fill with the cream, decorate with strips and cook for another 15 minutes.
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