![Callebaut Milk Chocolate Pastry Cream](https://worldwidechocolate.com/wp-content/uploads/2019/01/Callebaut-Milk-Chocolate-Pastry-Cream.jpg)
Ingredients
- Caster Sugar Granulated Sugar can be used as a substitute
- Egg Yolks
- Corn Starch
- Whole Milk
- 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.